Warm Sweet Potato and Kale Salad
Delight your palate with this warm sweet potato and kale salad, featuring a tangy red wine vinaigrette to balance the tartness of kale and the sweetness of the sweet potatoes.
Recipe courtesy gosouthfresh.com
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 medium sweet potatoes sliced into wedges
- 1 sweet onion sliced
- 2 cloves garlic smashed
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked pepper
- 1 tbsp grainy Dijon mustard
- 2 tbsp red wine vinegar
- 1 tsp maple syrup
- 1 bunch kale chopped and tough stems removed
- 1/2 cup pecans toasted
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- Pre-heat oven to 425°F (220°C).
- In large bowl, toss together sweet potato, onion, garlic, oil, salt and pepper.
- Transfer to a rimmed foil-lined baking sheet. Roast at 425F (220C) until sweet potatoes are golden and tender when pierced with a fork, about 20 minutes. Transfer to a large bowl.
- While potatoes are still hot, drizzle with red wine vinegar, Dijon and maple syrup; toss with kale to combine. Arrange over individual plates or in a large shallow bowl. Sprinkle with pecans.
Recipe Notes
Per serving: about 190 calories, 4 g protein, 12 g fat (2 g saturated fat), 20 g carbohydrate, 4 g fibre, 290 mg sodium. %RDI: 10% calcium, 8% iron, 260% vitamin A, 100% vitamin C.
