Roasted SWEET POTATO SALAD with Best Dressing

Ingredients

• 1.5 pounds Sweet Potatoes (peeled and diced into 1/2‑inch cubes)
• 1 tablespoon Olive Oil (extra virgin, for tossing sweet potatoes)
• 0.5 tablespoon Maple Syrup (pure, for sweet potatoes)
• 0.5 teaspoon Fine Sea Salt (for sweet potatoes)
• 0.25 teaspoon Black Pepper (freshly ground, for sweet potatoes)
• 0.5 cup Pecans (toasted and cooled)
• 3 tablespoons Apple Cider Vinegar (raw, unfiltered)
• 1 tablespoon Maple Syrup (for dressing)
• 1 tablespoon Dijon Mustard
• 1 clove Garlic (peeled, minced or pressed)
• 0.33 cup Extra Virgin Olive Oil (for dressing)
• 0.5 teaspoon Salt (for dressing)
• 1 pinch Black Pepper (for dressing)
• 1 bunch Kale (stems removed, leaves chopped)
• 1 piece Apple (golden delicious, sliced)
• 0.5 cup Dried Cranberries
• 2 ounces Goat Cheese (crumbled)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 425°F

2. Prepare Sweet Potatoes

   Peel the sweet potatoes, cut each into quarters to create a flat surface, then dice into ½‑inch cubes. Place in a large mixing bowl and drizzle with 1 tbsp olive oil, ½ tbsp maple syrup, ½ tsp fine sea salt, and ¼ tsp freshly ground black pepper. Toss until evenly coated.

   Time: PT12M

3. Roast Sweet Potatoes

   Spread the seasoned sweet potato cubes in a single layer on a lined baking sheet. Roast in the center of the oven for 30 minutes, flipping once after 20 minutes for even browning.

   Time: PT30M

   Temperature: 425°F

4. Toast Pecans

   Heat a dry medium skillet over medium heat. Add ½ cup pecan halves and toast, stirring frequently, until golden and fragrant, about 5 minutes. Transfer to a plate to cool.

   Time: PT5M

5. Make Dressing

   In a small bowl or Mason jar combine 3 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp Dijon mustard, the minced garlic clove, ½ tsp salt, and a pinch of black pepper. Slowly whisk in ⅓ cup extra‑virgin olive oil until the dressing emulsifies.

   Time: PT5M

6. Prepare Kale

   Remove the tough stems from the kale leaves by pulling them away. Rinse the leaves, spin dry in a salad spinner, then finely chop into thin strips.

   Time: PT7M

7. Dress Kale

   Place the chopped kale in a large mixing bowl. Drizzle ¾ of the dressing over the kale and toss with two forks for about 2‑3 minutes, until the leaves shrink roughly ¼ in size and become tender.

   Time: PT3M

8. Assemble Salad

   Add the roasted sweet potatoes (still warm) to the dressed kale. Top with sliced apple, ½ cup dried cranberries, toasted pecans, and 2 oz crumbled goat cheese. Drizzle the remaining ¼ of the dressing over the top and give a gentle toss if desired.

   Time: PT5M

9. Serve

   Serve the salad immediately or let it sit for a few minutes to allow flavors to meld. No additional tossing is required.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g