Delicious Green Goddess Salad
Green Goddess Harvest Salad
Green Goddess Harvest Salad
Ingredients
- Sweet potatoes weighing approximately one pound (roughly two large ones), cleaned and chopped into one-inch chunks
- Extra-virgin olive oil, split into portions totaling six tablespoons
- Diamond Crystal salt or Morton kosher salt, approximately one and a quarter teaspoons or three quarters of a teaspoon, respectively, divided, with additional salt available
- Low-sodium soy sauce, two tablespoons
- Garlic powder, two teaspoons plus an additional tablespoon
- A fourteen-ounce package of firm tofu, drained of liquid, dried, and cut into one-inch cubes
- A cup of tightly packed fresh herbs like parsley, dill, cilantro, or basil
- Plain whole-milk Greek yogurt, three quarters of a cup
- Mayonnaise, one third of a cup
- Lemon zest, finely grated to yield one tablespoon
- Freshly squeezed lemon juice, four tablespoons, used in portions
- Tuscan kale, approximately one pound (or two bunches), with ribs and stems discarded, leaves sliced thinly
- Salted roasted sunflower seeds or chopped salted almonds, half a cup
- A single crisp red apple (such as Fuji, Honeycrisp, or Gala), cleaned, cored, and cut into half-inch pieces
Instructions
Step 1
To get started on our Green Goddess Harvest Salad, preheat your oven to 425° and position the rack right in the middle. While that's heating up, let's prep your sweet potatoes - you'll need about 2 large ones, scrubbed and cut into 1-inch pieces. In a large bowl, whisk together 2 tablespoons of low-sodium soy sauce, 2 tablespoons of extra-virgin olive oil, 2 teaspoons of garlic powder, and a pinch of salt. Now, take your 14-oz package of firm tofu, drain it, pat it dry, and cut it into 1-inch pieces, then add it to the bowl and toss to coat evenly with the soy sauce mixture. Next, toss your sweet potato pieces with 2 tablespoons of olive oil and a pinch of salt on a large rimmed baking sheet until they're nicely coated, then push them to one side of the sheet. Add your coated tofu to the other side of the baking sheet. Roast in the oven for 35-40 minutes, tossing both the sweet potatoes and tofu halfway through, until the tofu is deep golden brown and starting to crisp, and the sweet potatoes are tender when pierced with a fork.
Step 2
Now it's time to bring all the flavors together for our Green Goddess Harvest Salad dressing. To start, add 1 cup of firmly packed tender herbs - you can use a combination of parsley, dill, cilantro, and/or basil - to your blender. Next, add in ¾ cup of plain whole-milk Greek yogurt, ⅓ cup of mayonnaise, 1 tablespoon of finely grated lemon zest, 3 tablespoons of fresh lemon juice, ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt, and the remaining 1 tablespoon of garlic powder. Blend all these ingredients together until they're smooth and creamy, stopping to scrape down the sides of the blender as needed, until you're left with a dressing that's well combined and has a lovely, vibrant color - this should take about 30 seconds to 1 minute, depending on your blender's speed.
Step 3
Now it's time to get up close and personal with that beautiful Tuscan kale. Start by placing the kale leaves, which you've already stripped of their ribs and stems and thinly sliced, into a large, clean bowl. Add a couple of big pinches of salt - don't be shy, you want to be able to taste it - and then use your hands to massage the kale for about a minute, or until you notice it start to soften and deepen in color. As you massage, you'll begin to feel the kale's texture change, becoming more tender and pliable, which is exactly what you want.
Step 4
Now it's time to bring all the components of our Green Goddess Harvest Salad together. In a small bowl, whisk together the remaining 1 tablespoon of fresh lemon juice and a pinch of salt. Add in the crisp, diced red apple - you should have about 1/2 inch pieces - and toss everything together until the apple is evenly coated. As you arrange the apple, sweet potatoes, and tofu over the kale in separate mounds, you'll start to see your beautiful salad take shape, with the vibrant green kale providing a stunning backdrop for the other ingredients.
Nutrition Information
My Tip
When roasting the sweet potatoes, toss them halfway through to ensure even browning. This helps them cook uniformly and brings out their natural sweetness.
Leftovers
To keep your Green Goddess Harvest Salad fresh, store leftovers in a shallow glass container in the fridge for up to 3 days. Reheat in the oven at 350°F to preserve the sweet potatoes' texture.
Make It Your Own
Swap firm tofu for tempeh and use tamari instead of soy sauce for a nuttier flavor.