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.
Foto: Spend With PenniesIngredients
6 servings
- 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
Steps
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.
Nutrition Facts
Macronutrients
Calories423
Protein9g
Carbs26g
Fat34g
Source: Spend With Pennies
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