Icelandic Cod, Kale & Sweet Potato Salad
with Pecans, Cranberries & Balsamic Vinaigrette
- Tree Nuts
- Milk
- Fish
- Eggs
You’ll serve thinly sliced garlic-and-thyme steak over a beautifully balanced kale salad packed with tender browned sweet potato and topped with Parmesan cheese. It’s dressed in a creamy balsamic dressing and topped off with crunchy pecans and chewy dried cranberries for a light-but-hearty lunch you’ll have on the table in a quick 15!
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
4 ounce
Kale
1 unit
Sweet Potato
½ teaspoon
Dried Thyme
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 ounce
Dried Cranberries
10 ounce
Icelandic Cod
(Contains: Fish)
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
2 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Dice sweet potato into ½-inch pieces.
In a large microwave-safe bowl, combine sweet potato, half the garlic powder, salt, and pepper; toss until coated.
Add 2 TBSP butter (4 TBSP for 4 servings) to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.
While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale (similar to how you would knead dough) with a large drizzle of olive oil until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
Pat steak* dry with paper towels; thinly slice against the grain.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with half the thyme (all for 4 servings), remaining garlic powder, salt, and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until sweet potato is browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.
Reserve 4 tsp dressing (8 tsp for 4 servings) in a small bowl.
Add Parmesan to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine.
Divide salad between plates and top with steak. Drizzle with reserved dressing and sprinkle with pecans and cranberries. Serve.
