Kale and Sweet Potato Salad
A raw kale salad with roasted sweet potatoes, pecans, cranberries and an apple cider vinaigrette is nutritious, delicious and both vegetarian and gluten-free.
Medium Sweet Potato
, cut into ½" dice
(also called lacinato or dinosaur kale)
Apple Cider Vinaigrette
Apple Cider Vinegar
Kosher salt & freshly ground pepper
Extra Virgin Olive Oil
Preheat oven to 400 degrees.
Place the diced sweet potatoes on a parchment-lined baking sheet. Season with salt & pepper and drizzle with olive oil.
Roast in the oven for 25 to 30 minutes, or until the sweet potatoes are tender.
Meanwhile, make the vinaigrette by whisking all vinaigrette ingredients except for the olive oil in a medium bowl to combine. Then slowly drizzle the olive oil while continually whisking to emulsify.
Adjust the amount of vinegar and honey for your taste.
Remove the stems from the kale and hand tear the leaves into bite-size pieces.
Add the torn kale to the bowl with the vinaigrette and massage the dressing into the kale.
Add the warm sweet potatoes, dried cranberries and the pecans to the bowl and mix to combine.
Recipe from SaltPepperSkillet.com