Warm Shrimp, Kale & Apple Chopped Salad
with Roasted Sweet Potato, Sunflower Seeds & Lemony Dressing
This bright and hearty salad is chock full of nutritious veggies, nutty sunflower seeds, and tender garlicky chicken. Crisp apples and roasted sweet potatoes join the kale and broccoli mix that’s tossed in a fresh lemon-Dijon dressing. Each bite is full of flavor and texture, needing only a final squeeze of lemon to bring it all together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
½ ounce
Sunflower Seeds
1 unit
Lemon
1 unit
Apple
2 teaspoon
Dijon Mustard
8 ounce
Kale, Broccoli, and Brussels Sprouts Mix
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.
• Meanwhile, heat a large dry pan over medium-high heat. Add sunflower seeds and toast, stirring frequently, until fragrant and just beginning to brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Quarter lemon. Halve and core apple; thinly slice into half-moons.
• In a large bowl, whisk together mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, juice from half the lemon, salt, and pepper until combined. • Add apple and kale mix to bowl with dressing; toss to combine. Set aside to marinate, tossing occasionally.
• Open package of chicken* and drain off any excess liquid. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for sunflower seeds over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• Add roasted sweet potato, sunflower seeds, and half the chicken to bowl with salad; toss to combine. • Taste and add more olive oil and lemon juice or season with more salt and pepper if desired.
• Divide salad between bowls; top with remaining chicken and serve with any remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
