Kale Salad with Sweet Potato, Apple, Yogurt and Pumpkin Seeds

Vanessa LaBranche, Project Bread

Family-sized

Yield: 4 servings (serving size: 2 cups)

Ingredients

1 Tbsp. canola oil

2 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 each carrots, cut into thin strips

1 each red pepper, thinly sliced

1 cup mushrooms, sliced

1 each onion, thinly sliced

2 Tbsp. hoisin sauce

8 oz. soba noodles, cooked

1 Tbsp. sesame oil

1/2 cup scallions, sliced, for garnish (optional)

Preparation

  1. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and ginger and stir fry for 30 seconds to 1 minute.
  2. Add the carrots to the pan along with the red pepper, mushrooms, and sliced onions. Continue to stir fry for another 2-3 min. Add the hoisin sauce to coat the vegetables and toss again to coat.
  3. Add the cooked soba noodles and toss to complete. Drizzle with the sesame oil and garnish with the sliced scallions, if using. Serve.

Nutritional Information

Calories 243 Calories from Fat 130 Total Fat 14g Saturated Fat 2g Cholesterol 0.2mg Sodium 190mg Total Carbohydrate 26g Dietary Fiber 3g Protein 5g

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