Fall Sweet Potato & Kale Salad + Paleo Dijon Vinaigrette
Ingredients for Salad:
2-3 sweet potatoes (I use purple sweet potatoes because they’re pretty and they tend to be lower on the glycemic index, but any sweet potatoes will work!)
8-10 big leaves of dark green kale
Handful of homemade paleo candied pecans (recipe below)
1/4 cup of high quality sheep’s milk feta or goat cheese
Homemade paleo dijon vinaigrette (recipe below)
Ingredients for Candied Pecans:
2 cups raw unsalted pecans
3 tbsp high quality maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp coconut sugar (if you’re not pale, you can do 1 tbsp regular sugar)
Ingredients for Dijon Vinaigrette:
3/4 cup of extra virgin olive oil
3 tbsp dijon mustard
2 tbsp lemon juice
1 garlic clove grated
1/2 tsp salt
1/4 tsp black pepper
Instructions to make Candied Pecans:
Preheat oven to 325 degrees F
Mix all ingredients and pecans in a mixing bowl well
Lay on a lined baking sheet
Bake for 10-15 minutes in oven until crispy!
Instructions to make Dijon Vinaigrette:
Combine all ingredients into a mixing bowl
Whisk thoroughly until fully combined
Taste and adjust seasonings to your liking
Store in an air tight jar
Shake well before serving
Instructions to make Salad:
Chop kale into 1/2 inch pieces
Place in a large mixing bowl and massage 1/4 cup olive oil into leaves using your hands so they become less tough.
Leave in mixing bowl for 1-2 hours.
Meanwhile, pre-heat oven to 400 degrees F.
Wash and dry sweet potatoes (skin on).
Place on a lined baking sheet and bake in oven for 45 minutes or until cooked through.
Remove from oven and let cool.
Peel skin from sweet potatoes once cooled. You can make a small incision in the skin using your knife and peel from there.
Chop sweet potatoes into 1/2 inch round discs.
After kale has sat for a couple of hours and feels softer, place in a serving bowl.
Add in sweet potatoes, candied pecans, crumbled feta.
Pour dijon vinaigrette over it (amount of dressing should be based on how much you like!) and toss well.
Serve and enjoy!