A nourishing and delicious, with a wonderful earthy sweetness that comes from melding shredded kale with earthy winter vegetables.
Recipe courtesy Holly with Spend With Pennies
- 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 pecans toasted
- 4 ounces goat cheese
- 8 cups kale
- ¼ cup cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon each salt & pepper
- ½ cup vegetable oil
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.