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Sweet Potato Donut Salad

Sweet Potato Donut Salad
Yield: 12 Servings (11 1/2 oz)

Yield: Model.Yield

Step 1 - Donuts
2 cups Simplot Farmhouse Originals™: Roasted Sweet Potato Mashed 12/2lb
4 cups Simplot Good Grains™: Red Quinoa 6/2.5lb
1 cup Almonds, whole, roasted
1 cup Flour
2 each Eggs
to taste Salt and pepper
Step 2 - Fuji Apple Dressing
1 cup Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb
1/3 cup Apple cider vinegar
1/2 cup Water
1 cup Olive oil
1 Tbsp. Gochuchang (red pepper paste)
1 Tbsp. Tahini
2 Tbsp. Italian parsley, finely chopped
to taste Salt and pepper
Step 3
24 oz. Baby kale salad blend, washed
12 oz. Feta cheese, crumbled
6 oz. Pomegrante seeds
5 oz. Sesame seeds, roasted
12 oz. Greek yogurt, plain
to taste Dukkah
5 oz. Spring onions, cut on the bias
Preparation Instructions:
Step 1
Pulse the sweet potato, quinoa and almonds until well mixed in a food processor. Add the flour, eggs and seasonings and pulse until mixed. Store batter in the refrigerator. For each serving; using a # 40 scoop gently drop 5 scoops into a 350° F fryer for 2 1/2 to2 3/4 minutes or until golden brown and cooked through.
Step 2
Combine apples, water and vinegar in a blender and puree until smooth. Whisk together apple puree, oil, gochuchang, tahini and parsley in a bowl. Season with salt and pepper.
Step 3
For each serving; place 2 oz. kale greens in a bowl and drizzle with 2 fl. oz. apple dressing. Top with five prepared donuts, 1 oz. Feta, 1 Tbsp. pomegrante seeds and 1 Tbsp. sunflower seeds. Finish with a dollop of yogurt on top, sprinkle with dukkah and finish with spring onions.
Products used in this recipe