A combination of fall favorites topped off with a tangy apple cider vinaigrette in a delicious meal-in-a-bowl salad
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Lunch, Salad, Vegetarian
Keyword: apple, fall salad, gluten free, Hungry Lady Salads, salad, salad dressing, sweet potatoes, vegetarian
Servings: 6
Ingredients
Roasted Sweet Potatoes:
2large sweet potatoespeeled and cubed
3-4sprigs of thyme
1tablespoonextra-virgin olive oil
⅛teaspooncloves
1/2teaspoonsea salt
black pepperto taste
Salad:
6cupscurly kalestripped off the stems and cut into bite sized pieces
1teaspoonKosher salt
½of a red onionchopped
1large Pink Lady or Gala applecubed
⅔cuptoasted pecanschopped
⅔cupgoat cheesecrumbled by hand
Dressing:
1garlic cloveminced
Juice from ½ of a lemon
¼cupapple cider vinegar
1teaspoonmustard
1Tablespoonhoney
¼teaspoonpepper
½cupolive oil
Instructions
To prepare the roasted sweet potatoes:
Preheat your oven to 450 degrees Fahrenheit.
Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes. You will remove them before serving.
Roast for about 20 minutes or until slightly charred and tender.
Remove from heat and let cool.
Meanwhile, prep the kale and make the dressing:
To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.
In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
Toss to coat, and serve.
The salad will keep, dressed, for up to 5 days in the fridge.