Fried Feta & Kale Salad with Pear & Roasted Sweet Potato
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Fried Feta & Kale Salad

with Pear & Roasted Sweet Potato

40 MIN
+$8.99/serving 2 Servings
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    From the Test Kitchen

    For this hearty, vibrant salad, you'll marinate kale in a rich, savory dressing (made with tahini, lemon juice, and soy sauce) before tossing it with roasted sweet potato, onion, and sunflower seeds. You'll top it off with sweet, fresh pear and cubes of feta—coated with sesame seeds and panko, then fried to golden brown perfection.
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    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
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    ingredients
    Fried Feta & Kale Salad with Pear & Roasted Sweet Potato
    Title
    • 2 Skin-On Salmon Fillets
    • 6 oz Kale
    • ½ lb Sweet Potato
    • 1 Pasture-Raised Egg
    • 1 Red Onion
    • ¼ cup Panko Breadcrumbs
    • 3 oz Feta Cheese
    • 1 Pear
    • 2 Tbsps All-Purpose Flour
    • 2 tsps Honey
    • 2 Tbsps Tahini
    • 1 Lemon
    • 1 Tbsp Soy Sauce
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Roasted Sunflower Seeds
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear.

    Roast the vegetables & sunflower seeds
    2 Roast the vegetables & sunflower seeds

    Place the diced sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the sunflower seeds. Return to the oven and roast 3 to 4 minutes, or until the vegetables are tender when pierced with a fork and the seeds are lightly toasted. Remove from the oven.

    Make the dressing & marinate the kale
    3 Make the dressing & marinate the kale

    Meanwhile, in a large bowl, combine the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the salmon
    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up. Cover with foil to keep warm. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Bread the feta
    5 Bread the feta

    Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in the beaten egg (letting the excess drip off), then in the sesame breadcrumbs.

    Fry the feta
    6 Fry the feta
    In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. 
    Make the salad & serve your dish
    7 Make the salad & serve your dish

    To the bowl of marinated kale, add the roasted vegetables and sunflower seeds. Serve the salad topped with the cooked fish, fried feta, and sliced pear. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear.

    2 Roast the vegetables & sunflower seeds

    Place the diced sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the sunflower seeds. Return to the oven and roast 3 to 4 minutes, or until the vegetables are tender when pierced with a fork and the seeds are lightly toasted. Remove from the oven.

    Roast the vegetables & sunflower seeds
    Make the dressing & marinate the kale
    3 Make the dressing & marinate the kale

    Meanwhile, in a large bowl, combine the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up. Cover with foil to keep warm. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon
    Bread the feta
    5 Bread the feta

    Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in the beaten egg (letting the excess drip off), then in the sesame breadcrumbs.

    6 Fry the feta
    In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. 
    Fry the feta
    Make the salad & serve your dish
    7 Make the salad & serve your dish

    To the bowl of marinated kale, add the roasted vegetables and sunflower seeds. Serve the salad topped with the cooked fish, fried feta, and sliced pear. Serve the remaining lemon wedges on the side. Enjoy!

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