Sweet Potato & Kale Salad

Combining roasted sweet potatoes with kale, smoky salty bacon, crunchy walnuts and tangy cranberries makes this salad one of a kind, in fact one could say it’s almost addicting. The roasted shallots used in the balsamic vinaigrette leaves this salad just bursting with flavor and leaves you wanting more.

NOTE: To make this gluten free, omit the wheat berries or swap them for quinoa.

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Preheat oven to 400 degrees.
  • 2. Toss cubed sweet potatoes and shallots in some olive oil and arrange on baking sheet, season with salt and pepper then roast for 30 minutes or until slightly browned and a toothpick inserts easily into the cubes, remove from oven and cool.
  • 3. Next, place the roasted shallots, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a blender and puree for a minute, slowly stream the olive oil in to emulsify the dressing ingredients for another minute.
  • 4. Place the cooled roasted sweet potatoes, bacon, shredded kale, wheat berries, red onion, walnuts and minced cranberries into a bowl, pour some dressing on the salad and toss to coat.
  • 5. Refrigerate for at least 30 minutes then add more dressing as desired right before serving.