Harvest Flow

Harvest Flow

Peppery greens and roasted sweetness balanced with creamy goat cheese, sharp onion, and glossy candied pecans, lifted with Cilantro Flow.

PREP TIME COOK TIME
25 minutes 25 minutes
Yields: 3–4 servings

Ingredients

1 medium sweet potato, peeled and cut into cubes
2 carrots, peeled and cut into cubes
3 tbsp olive oil (divided)
to taste Brisca Herb 'n' Salt
1 cup pecans
1 tbsp honey
2 cups fresh arugula
1 cup kale, stems removed and chopped
1 red apple, thinly sliced
¼ small red onion, very thinly sliced
½ cup goat cheese, crumbled
2 tbsp fresh mint, chopped
plenty Brisca Cilantro Flow

Instructions

1

Roast: Toss sweet potato and carrots with 2 tbsp olive oil and Brisca Herb 'n' Salt to taste. Spread on a baking tray and roast at 200°C for 20–25 minutes until tender and lightly caramelized. Let cool slightly.

⏱ 20–25 minutes 🌡 200°C
2

Candy Pecans: Heat 1 tbsp olive oil in a pan over medium heat. Add pecans and toast for 2–3 minutes until fragrant. Add honey and a small pinch of Brisca Herb 'n' Salt. Stir continuously for 1–2 minutes until glossy and coated. Transfer to parchment paper, separate gently, and allow to cool completely until crisp.

⏱ 2–3 minutes
3

Prepare Greens: In a large bowl, combine arugula and kale.

4

Assemble: Add roasted vegetables, sliced apple, thin red onion, goat cheese, cooled candied pecans, and chopped mint. Sprinkle lightly with Brisca Herb 'n' Salt if needed.

5

Sauce Moment: Drizzle plenty of Brisca Cilantro Flow generously over the salad and toss gently to combine.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Harvest Flow

cilantro-flow,herb-n-salt ["salad","cilantro-flow","herb-n-salt","Ramadan-day-four"]