Fall Roasted Sweet Potato, Goat Cheese and Kale Salad with Maple Vinaigrette
This delicious fall salad has so much flavour and texture leaving our taste buds sweet and yet tangy.
Servings: 4
Calories: 488kcal
Equipment
- Baking sheet
- large bowl
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
Instructions
- 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.
- 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.
- 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.
- Serve and enjoy!
Nutrition
Calories: 488kcal | Carbohydrates: 48g | Protein: 10g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 328mg | Potassium: 823mg | Fiber: 6g | Sugar: 19g | Vitamin A: 22958IU | Vitamin C: 85mg | Calcium: 184mg | Iron: 3mg