Winter Salad with Maple Dijon Vinaigrette
A nourishing and delicious, with a wonderful earthy sweetness that comes from melding shredded kale with earthy winter vegetables.
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 423 kcal | Sugar | 11 g |
| Carbs | 26 g | Cholesterol | 9 mg |
| Protein | 9 g | Sodium | 389 mg |
| Fat | 34 g | Fiber | 3 g |
| Sugar | 11 g | ||
| Cholesterol | 9 mg | ||
| Sodium | 389 mg | ||
| Fiber | 3 g |
Prep Time: 20 min Cook Time: 35 min Total Time: 55 min
https://www.spendwithpennies.com/winter-salad-with-maple-dijon-vinaigrette/
Ingredients
1 large sweet potato peeled and diced
2 beets quartered
salt and pepper to taste
2 tablespoons olive oil
½ cup pomegranate arils
½ cup toasted pecans
4 ounces goat cheese
8 cups kale
¼ cup apple cider vinegar
3 tablespoons maple syrup
2 tablespoons Dijon mustard
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil
Instructions
Preheat oven to 425°F.
Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet. Toss beets with remaining olive oil and place on pan.
Season sweet potatoes and beets with salt and pepper. Roast 35-40 minutes or until tender. Remove from the oven and cool. Rub the skin of the beets to remove.
Combine all dressing ingredients in a small jar and shake well.
Add salad ingredients to a large bowl, including cooled beets and sweet potatoes. Drizzle with dressing and serve.