Winter Salad with Maple Dijon Vinaigrette

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.
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