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Roasted Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad
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Prep Time:
25 minutes
Total Time:
50 minutes
Impress your holiday guests with our Fall Harvest Salad from Betty Crocker Cookbook. A flavorful gluten-free and vegetarian dish that steals the spotlight at any feast. A must-try favorite!
Ingredients:
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1/8 teaspoon coarse ground black pepper
  • 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (about 1 lb)
  • 1 medium red onion, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 package (5 oz) baby kale, stems removed (6 cups)
  • 1 medium ripe pear, cut vertically into quarters, seeds removed and sliced lengthwise into 1/4-inch slices
  • 1/2 cup dried cherries
  • 1/2 cup coarsely chopped pecans, toasted (page xx)
  • 1/3 cup crumbled blue cheese
Instructions:
  • Place all dressing ingredients in a sealed container and shake vigorously. Chill in the refrigerator until ready to serve.
  • Preheat your oven to 450°F. Line a 15x10x1-inch pan with parchment paper. In a large bowl, toss sweet potatoes and onion with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon of olive oil until well combined. Spread the mixture evenly on the prepared pan.
  • Bake for 20-25 minutes until the potatoes are tender and golden around the edges, remember to stir the mixture once. Let it cool for 10 minutes before serving.
  • Mix kale with half of the dressing in a large serving bowl. Top with cooled sweet potatoes, onions, pear, and cherries. Drizzle remaining dressing over the salad, then sprinkle with pecans and blue cheese. Serve immediately.

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