Sweet Potato Power Salad
Ingredients
- 4–6 sweet potatoes peeled and diced (6 cups)
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ bunches curly kale rinsed and chopped (7 to 8 cups)
- ½ large lemon juice only
- 1 15-ounce can garbanzo beans rinsed and drained
- 1 large avocado pitted and diced
- ½ cup cranberries
- ½ cup coarsely chopped almonds
- ¼ cup chopped red onion
- ½–¾ cup feta or goat cheese
DRESSING
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- ¾ cup balsamic or white vinegar
Instructions
- Preheat oven to 375°F. Place sweet potatoes in a large bowl. In a small bowl lightly whisk 2 teaspoons olive oil, ½ teaspoon salt, and the pepper. Toss on potatoes and place potatoes on a large sheet pan. Bake for 35 to 40 minutes until tender, flipping once during baking.
- Place chopped kale in a large bowl. In a small bowl lightly whisk 1 tablespoon olive oil, ¼ teaspoon salt, and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
To make dressing:
- In a bowl whisk syrup, olive oil, and vinegar.
- In the bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes, and cheese. Toss with salad dressing and serve. Makes 6 servings.
Note:
- Sweet potatoes can be baked and refrigerated 1 day in advance.