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Hemp & Sweet Potato Chopped Salad


1 large sweet potato, cut into 3/4 inch cubes
1 tablespoon olive oil
1/4 teaspoon seal salt and black pepper
2 Hilary's Hemp and Greens Burgers
1/2 bunch lacinato kale, stems removed and chopped
1/2 radicchio head, torn into bite-size pieces
1 small fennel bulb, shaved or thinly sliced
1/3 cup Hilary's Apple Fennel Dressing
1/4 cup dried cranberries
1 tablespoon hemp seeds


  1. Preheat oven to 400˚F.
  2. Toss sweet potato cubes with oil, salt and pepper. Arrange in an even layer on a rimmed backing sheet. Roast until browned and tender, about 20 minutes.
  3. After the potatoes have baked for 5 minutes, place burgers on a baking sheet and place in the oven along with potatoes. Bake for 10 minutes (flipping after 5 minutes).
  4. While the potatoes and burgers cook, combine kale, radicchio, and fennel in a large bowl and toss with dressing.
  5. Arrange salads on serving plates and top each with a burger, cranberries and hemp seeds.

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