Fall Kale Salad with Roasted Sweet Potatoes

Recipe by Barbee Farms, DFM Vendor

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This salad is a warm, nourishing dish that celebrates the season’s best flavors. With the earthy sweetness of roasted sweet potatoes, vibrant kale, and a touch of maple in the dressing, it’s a perfect salad to enjoy on a crisp fall day.

SERVES: 6

TIME:   1 HOUR

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Ingredients

Salad

2 medium sweet potatoes, cubed

1 Tbsp. olive oil

1 Tbsp. pure maple syrup

1 bunch of tuscan and Red Russian Kale

Goat cheese crumbles

Raw pumpkin seeds, toasted

Maple-Cider Vinaigrette

2 Tbsp. extra-virgin olive oil

1 Tbsp. apple cider vinegar

2 tsp. pure maple syrup

½ Tbsp. Dijon mustard

Salt and ground pepper

Additional Toppings

Dried cranberries, apple slices, walnuts, blue cheese, bacon, watercress or arugula

Steps

Preheat oven to 375 °F.

On a rimmed cookie sheet, toss sweet potato cubes with olive oil and maple syrup.

Roast sweet potato cubes in oven for 40 minutes, turning 2-3 times throughout cooking. Remove and allow to cool.

While potatoes roasting and cooling, remove middle spine from kale leaves and then slice leaves into ribbons and place into large bowl.

Make Maple-Cider Vinaigrette: whisk together oil, vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper to taste.

When ready to serve, toss kale with vinaigrette, sprinkle with roasted potatoes, goat cheese crumbles and pumpkin seeds. Season with salt and pepper.