Main courses

Autumn Salad

4 portions
25 minutes

What’s the secret to making this flavourful autumn salad really delicious? Our Mejicano tortilla croutons. Enjoy!

 

INGREDIENTS

Salad

  • 1 bunch of kale, washed and coarsely chopped
  • 2 sweet potatoes
  • 1 cup (240 mL) dried cranberries
  • ½ cup (120 mL) pumpkin seeds
  • ½ cup sunflower seeds
  • 1 cup (240 mL) crumbled feta
  • Seeds of 1 pomegranate

 

Tortilla croutons

  • 2 Regular Mejicano tortillas (10 in.)
  • 2 tablespoons (30 mL) olive oil
  • 1 tablespoon (15 mL) za’atar spice 

 

Dressing

  • ¼ cup (60 mL) olive oil
  • ¼ cup (60 mL) white wine vinegar
  • 2 tablespoons (30 mL) honey
  • Salt and pepper to taste

STEPS

  • Preheat the oven to 350 F°.
  • In a bowl, combine all the ingredients for the dressing. Set aside.
  • In a large bowl, combine the 2 tortillas cut into small squares with the olive oil and za’atar spice. 
  • Mix well, place on a baking sheet and bake for 10 to 12 minutes, until the tortilla squares are golden.
  • Peel the sweet potatoes and cut into ¾-in. cubes. 
  • Place the potatoes on a baking sheet and roast for about 20 minutes.
  • In a large salad bowl, toss the kale with the dressing, salt and pepper.
  • Add the sweet potatoes, pumpkin seeds, sunflower seeds, feta, pomegranate seeds and tortilla croutons. Enjoy!

 

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