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Sweet Potato Donut Salad

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

Yield: 12 Servings (11 1/2 oz.)

Step 1 - Donuts
Ingredient Weight Measure
Simplot Farmhouse Originals™: Roasted Sweet Potato Mashed 12/2lb 2 cups
Simplot Good Grains™: Red Quinoa 6/2.5lb 4 cups
Almonds, whole, roasted 1 cup
Flour 1 cup
Eggs 2 each
Salt and pepper to taste
Step 2 - Fuji Apple Dressing
Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb 1 cup
Apple cider vinegar 1/3 cup
Water 1/2 cup
Olive oil 1 cup
Gochuchang (red pepper paste) 1 Tbsp.
Tahini 1 Tbsp.
Italian parsley, finely chopped 2 Tbsp.
Salt and pepper to taste
Step 3
Ingredient Weight Measure
Baby kale salad blend, washed 24 oz.
Feta cheese, crumbled 12 oz.
Pomegrante seeds 6 oz.
Sesame seeds, roasted 5 oz.
Greek yogurt, plain 12 oz.
Dukkah to taste
Spring onions, cut on the bias 5 oz.
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.
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