Roasted Sweet Potato and Kale Salad
This salad is filled with delicious fall/winter produce and tossed with a simple homemade vinaigrette. You'll want to make it again and again! See above for instructions on how to make this recipe vegetarian or vegan.
Ingredients
Salad
- 1 bunch kale stem removed, chopped (I recommend dinosaur kale but you can use any kind)
- 1 medium sweet potato diced into ½-1” cubes
- ¾ cup brussels sprouts finely shredded
- 1 medium bell pepper chopped into bite size pieces
- 1 medium pear sliced or chopped into bite size pieces
- ½ medium red onion quartered and thinly sliced or chopped
- ¼ lb bacon cooked and chopped into bite size pieces
- ¼ cup crumbled goat cheese
- Olive oil
- Salt and pepper to taste
Dressing
- 4 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 400.
- Lightly coat the diced sweet potato with olive oil and salt and pepper to taste. Place sweet potato in a single layer on a baking sheet and bake until easily pierced with a fork, about 25-30 minutes.
- While the sweet potato is baking, pan fry the bacon, and cut into small pieces.
- Prepare the Brussels sprouts, bell pepper, pear, and onion as described above.
- Mix together the dressing ingredients.
- Toss about ¼ of the dressing with the chopped kale. Massage kale until tender.
- When everything is ready, toss all the salad ingredients together with the rest of the dressing and enjoy!
Tried this recipe?Let us know how it was!