Pennsylvania Kale, Sweet Potato and Barley Salad with Kombucha Vinaigrette
January 08, 2021 12:00 AM
Prep time: 20 minutes
Cook time: 60 minutes
Ready in: 1 hour 20 minutes
Serves: 6
Ingredients:
For kombucha vinaigrette:
- 1/2 cup olive oil
- 2 tablespoons Pennsylvania kombucha
- 1 tablespoon Dijon mustard
- 1 tablespoon Pennsylvania honey
- 1 tablespoon grated ginger
- 3 tablespoons minced shallots
- 1 clove garlic, minced
- Salt and pepper, to taste
For salad:
- 1 cup Pennsylvainia barley
- 3 Pennsylvania sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 cup pepitas
- 1 bunch Pennsylvania kale, stems removed and chopped
- 1/2 cup Pennsylvania feta cheese
- 1/3 cup dried cranberries
- Salt and pepper, to taste
Method
- Cook barley for 30 to 40 minutes, fluff and set aside.
- On a lined baking sheet, add sweet potatoes, olive oil, salt and pepper. Stir to coat. Bake
- at 425 °F for 20 minutes, flipping halfway through.
- In a mixing bowl, add dressing ingredients, whisk to combine and set aside.
- In a large serving bowl, combine kale, sweet potatoes, barley, pepitas, cranberries and
- feta. Top with dressing, toss to combine and serve.