Name: Roasted Sweet Potato and Kale Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 8 cups kale, shredded; 1 sweet potato, peeled and chopped into bite-sized cubes; 1/4 cup walnuts, raw; 1/2 feta cheese, crumbled, optional; 6 tablespoons white balsamic vinegar; 4 tablespoons olive oil; 2 small garlic clove, pressed or minced; 2 teaspoons maple syrup; Sea salt to taste

AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving

Prep Time20 mins

8 cups kale, shredded

1 sweet potato, peeled and chopped into bite-sized cubes

1/4 cup walnuts, raw

1/2 feta cheese, crumbled, optional

6 tablespoons white balsamic vinegar

4 tablespoons olive oil

2 small garlic clove, pressed or minced

2 teaspoons maple syrup

Sea salt to taste

Prep:

Wash and shred kale, removing spines first.

Peel and chop sweet potato.

Preheat oven to 350°F.

Make:

Place sweet potato in bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-line baking sheet and bake until soft and edges are browned, about 20 minutes.

Meanwhile, place kale in large bowl. Massage for 3 minutes until softened.

Add remaining oil, vinegar, garlic, and maple syrup to a mason jar. Shake to emulsify.

When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using].

Toss with dressing just before serving.

Ingredients