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Roasted sweet potato kale salad with a maple ginger dressing

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

  • I large sweet potato cut into 1/4" thick matchsticks
  • 1 tsp of chipotle chili powder
  • 1 tbsp of honey
  • 1 tbsp of olive oil
  • salt pepper
  • 4-5 cups of chopped kale rinsed and dried
  • 1 large Honeycrisp apple cut into slices
  • 1 carrot cut into ribbons
  • 1/4 cup of pomegranate seeds
  • a handful of pumpkin seeds
  • For the dressing
  • 1/2 tbsp of fresh ginger minced
  • 2 cloves of garlic
  • 1 tsp of dijon mustard
  • 2 tbsp of good quality maple syrup
  • 2 tbsp of apple cider vinegar
  • 2-3 tbsp of olive oil
  • sal/pepper to taste

Instructions

  • Preheat your oven to 425
  • On a baking sheet lined with parchment paper, add the cut sweet potato and toss with the chili powder, honey, olive oil, and salt with pepper. Make sure the potatoes are evenly covered and lay in an even layer.
  • Place in the oven and roast for 20 minutes, "flip" the fries to the other side and continue roasting for another 15 minutes or until potatoes are evenly golden brown.
  • Remove from oven and set aside
  • Meanwhile, make the dressing
  • In a blender add the ginger, garlic, mustard, maple syrup, apple cider vinegar, olive oil, and salt and pepper, blend until fully combined. (if the dressing is too "thick" add another splash of vinegar). Taste and adjust seasoning as necessary.
  • To assemble the salad, place the chopped/rinsed kale on a serving dish. Top with a large helping of the roasted sweet potato "fries", the sliced apple and carrots. Top with pumpkin and pomegranate seeds. Drizzle with a generous amount of the maple ginger dressing. Serve and enjoy!