Roasted Sweet Potato and Kale Salad
Crispy kale leaves and savory sweet potatoes make this salad perfect for cold weather cooking.
This recipe is courtesy of our friend Dietitian Debbie.
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Preheat the oven to 450F.
Toss diced sweet potatoes in olive oil and Gateway to the North Seasoning. Spread out evenly on a sheet pan and cook for 25-30 minutes. Flip/rotate potatoes with a spatula halfway through cooking time.
While potatoes are roasting, whisk together your dressing ingredients in a mixing bowl.
Prep your other salad ingredients.
Allow potatoes to cool slightly before tossing everything together in a big mixing bowl.
This is very good. The dressing is so good. I thought the lemon wasn’t quite enough acid, but a splash of sherry vinegar really did it right! Make this!