Roasted Sweet Potato & Kale Salad
Today we are making a beautiful winter salad with kale, radicchio, roasted sweet potato, pecans, pumpkin seeds and goat cheese with a lemon apple cider vinegar dressing. Add protein to make it a meal. Sure enough to warm your heart on a cold winter day. Low carb, gluten and grain free, paleo friendly.
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Servings: 6
Equipment
- large salad bowl
- 1 baking pan
- 1 vegetable peeler
- 1 large knife
Ingredients
- 1 large sweet potato peeled and diced
- 6 cups kale ribs removed, chopped
- 1 cup raddichio shredded
- 1/2 cup parsley
- 1/2 cup raw pecan pieces
- 1/2 cup goat cheese crumbled
- 1/3 cup raw pumpkin seeds
- 1/4 cup dried cranberries
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1.5 tbsp lemon juice
- 1 small garlic clove minced
- 1 tbsp grainy dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400 F.
- Place diced sweet potato on a baking tray in a single layer. Drizzle with a little bit of olive oil. Bake until potato is fork tender. About 30 minutes. Cool for 10 minutes before putting on salad.
- To make salad, put kale, radicchio, parsley in a large salad bowl. Top with pecans, goat cheese, pumpkin seeds and dried cranberries.
- To make dressing, use a small mason jar. Put olive oil, vinegar, garlic, mustard, lemon juice and maple syrup in the jar. Seal with lid and shake to mix ingredients.
- Top salad with sweet potato.