Fried Feta & Kale Salad

with Pear & Roasted Sweet Potato

40 MIN

+$5.99/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 and onion. 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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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 Pasture-Raised Egg
6 oz Kale
½ lb Sweet Potato
¼ cup Panko Breadcrumbs
1 Red Onion
1 Pear
3 oz Feta Cheese
2 Tbsps All-Purpose Flour
2 Tbsps Tahini
2 tsps Honey
1 Lemon
1 Tbsp Soy Sauce
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

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

Place the diced sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

3 Make the dressing & marinate the kale

Meanwhile, in a large bowl, whisk together 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 fish

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.

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.

7 Make the salad & serve your dish

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