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–+ servings

Fall Roasted Sweet Potato, Goat Cheese and Kale Salad with Maple Vinaigrette

5 from 2 votes
This delicious fall salad has so much flavour and texture leaving our taste buds sweet and yet tangy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Calories: 488
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed ( 3 cups or 1 lb)
  • 2 tbsp extra virgin olive oil
  • salt and pepper for seasoning
  • 4 cups kale, remove leaves from stems into bite size pieces
  • 3 oz chilled goat cheese
  • 1 pear, cored and sliced
  • 1/3 cup dried berries (cranberries, blueberries, cherries)
  • 1/4 cup walnuts/pecans
Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/4 tsp Himalayan salt
  • 1/8 tsp pepper

Equipment

  • Baking sheet
  • large bowl

Method
 

  1. Preheat oven to 400°F. Arrange the sweet potatoes on a rimmed baking sheet, and add olive oil and season with salt and pepper. Toss until cubes are well coated and bake for about 25 minutes, until they become tender, and caramelized but not overly soft. Remove and set aside to cool. 
  2. In a small bowl, add the sliced pears and drizzle about 1/2 teaspoon of lemon juice and gently toss. This will avoid the pears from browning.
  3. In a small bowl, whisk the dressing ingredients together. Using a large serving spoon or your hands and massage the dressing into the kale leaves until they are well coated, then add the roasted sweet potatoes and gently toss. Then arrange pears, goat cheese, walnuts and dried berries throughout the salad, and pour the remaining dressing over the salad.
  4. Serve and enjoy!  

Nutrition

Calories: 488kcalCarbohydrates: 48gProtein: 10gFat: 31gSaturated Fat: 6gCholesterol: 10mgSodium: 328mgPotassium: 823mgFiber: 6gSugar: 19gVitamin A: 22958IUVitamin C: 85mgCalcium: 184mgIron: 3mg

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