In the Fall, I love a salad with roasted veggies, it just feels cozy. Anyone else? So yesterday, when I wanted a salad, but I only had sweet potatoes and some kale, I made do with these 2 unlikely veggies, and I have to say it was super tasty!
Chopped kale topped with savory roasted sweet potato and feta cheese is so tasty paired with the sweet notes of dried cranberries and candied pecans, all drizzled with a simple vinaigrette. Makes a beautiful presentation when served family-style on a large platter.
Sweet Potato Autumn Salad
Course: SaladsDifficulty: Easy4
servings10
minutes20
minutes30
minutesChopped kale topped with savory roasted sweet potato and feta cheese is so tasty paired with the sweet notes of dried cranberries and candied pecans, all drizzled with a simple vinaigrette.
Ingredients
2 small sweet potatoes – washed/peeled/diced
½ teaspoon cumin
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon garlic powder
1/4 teaspoon black pepper
1 bunch of dino kale (rough chopped) or baby greens
Dried cranberries – handful
Feta cheese or goat cheese -crumbled
Candied pecan halves – or nut of preference – handful
- Vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar (or lemon juice)
2 teaspoons dijon mustard
1 tablespoon honey
½ teaspoon each salt & pepper
Directions
- Preheat oven to 400 degrees.
- First, toss diced sweet potatoes in a zip top bag with 2 teaspoons olive oil and spices listed above through black pepper. Then roast potatoes for 20 minutes, on a parchment lined sheet pan.
- Meanwhile, wash & chop kale, and whisk together the vinaigrette ingredients. Toss kale in ½ of the vinaigrette, and scatter onto a platter. Save the remainder to drizzle over salad right before serving.
- To serve, top greens with sweet potatoes, cranberries, feta cheese crumbles & pecans. Drizzle with remaining vinaigrette and enjoy!
