Sweet Potato Donut Salad

Name: Sweet Potato Donut Salad
Yield: 12

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Yield: 12 Servings (12 oz.)

Yield: 12 Servings (12 oz.)

Don't let the "Donut" part fool you, it's healthy and packed with roasted sweet potato flavor! Hearty, flavorful and filling as a vegetarian entrée or side salad, your customers are going to eat it up.

Donuts:

Ingredient	Weight	Measure
Simplot RoastWorks®: Roasted Sweet Potatoes		2 cups
Simplot Good Grains™: Red Quinoa		4 cups
Almonds, whole, roasted		1 cup
Flour		1 cup
Eggs		2 each
Salt		to taste
Pepper		to taste

Fuji Apple Dressing:

Ingredient	Weight	Measure
Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples		1 cup
Apple cider vinegar		1/3 cup
Water		1/2 cup
Olive oil		1 cup
Gochujang (red pepper paste)		1 Tbsp.
Tahini		1 Tbsp.
Italian parsley, finely chopped		2 Tbsp.
Salt		to taste
Pepper		to taste

Salad Build:

Ingredient	Weight	Measure
Baby kale salad blend, washed	24 oz.
Feta cheese, crumbled	12 oz.
Pomegranate seeds	6 oz.
Sesame seeds, roasted	5 oz.
Greek yogurt, plain	18 oz.
Dukkah		to taste
Spring onions, cut on the bias	5 oz.

Preparation Instructions:

Step 1

Preheat fryer to 350˚F. Prepare sweet potatoes according to microwave package instructions. Pulse the sweet potato, quinoa and almonds until well mixed in a food processor. Add flour, eggs and salt and pepper. Pulse until mixed. Store batter in the refrigerator. For each serving; using a #40 scoop; gently drop 5 scoops into the fryer for 2 1/2 to 2 3/4 minutes or until golden brown and cooked through.

Step 2

Combine apples, water and vinegar in a blender and purée until smooth. Whisk together apple purée, oil, gochujang, 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. pomegranate seeds and 1 Tbsp. sunflower seeds. Finish with a dollop of yogurt on top, sprinkle with dukkah and finish with spring onions.