Sweet Potato and Kale Salad
Sweet Potato and Kale Salad
This delicious pairing of Okinawan Sweet Potatoes and Kale is bursting with fall-inspired colors. Packed with flavor and nutrients, this salad makes a delicious addition to your holiday dinner!
Ingredients
- 4 sweet potatoes
- salt & pepper
- 0.333333 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon stone ground mustard
- 1 teaspoon Salt
- 1 tablespoon fresh thyme
- 0.5 teaspoon red pepper flakes
- 0.333333 cup olive oil
- 4 Dyno Kale(de-stemmed and shredded)
- 1 cup pomegranate
- 0.333333 cup red onion(minced)
- 0.5 cup pine nuts(toasted)
- 0.333333 cup dried cranberries
Instructions
- Boil sweet potatoes until tender; cool and dice into cubes.
- Place, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a mixing bowl. Whisk slowly adding the olive oil until dressing combines together. Save ¼ cup of dressing on the side.
- Add the cooled sweet potatoes, shredded kale, pomegranate, red onion, pine nuts and minced cranberries into the bowl, and toss to coat.
- Refrigerate for at least 30 minutes then add more dressing and season with salt/pepper before serving.
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