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Roasted Sweet Potato and Kale Salad (Warm Fall Harvest Bowl)

Roasted Sweet Potato and Kale Salad

Warm caramelized sweet potato cubes, tender massaged Tuscan kale, crispy applewood smoked bacon, toasted pecans, and creamy goat cheese tossed in an irresistible warm maple bacon vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Nutrition

Ingredients
  

Roasted Sweet Potatoes & Salad Base
  • 2 large sweet potatoes (peeled and diced into 3/4-inch cubes)
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon, garlic powder, salt, and black pepper
  • 1 large bunch lacinato (dino) kale (stems removed, chopped finely, approx 6 cups)
  • 1/2 cup raw pecan halves (toasted)
  • 1/3 cup dried cranberries
  • 4 oz creamy goat cheese (crumbled)
Warm Maple Bacon Vinaigrette
  • 4 slices thick-cut applewood smoked bacon (chopped)
  • 3 tbsp pure maple syrup
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 clove garlic (finely minced)
  • 1/4 tsp sea salt and freshly cracked black pepper

Method
 

Roast Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cinnamon, garlic powder, salt, and pepper on a baking sheet.
  2. Roast for 22-25 minutes, flipping halfway, until golden brown, caramelized, and fork-tender.
Crisp Bacon & Whisk Warm Dressing
  1. In a medium skillet over medium heat, fry chopped bacon until crispy (5-6 minutes). Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons of warm drippings in the skillet.
  2. Whisk pure maple syrup, apple cider vinegar, dijon mustard, minced garlic, salt, and pepper directly into the warm skillet with bacon drippings until emulsified.
Massage Kale & Assemble
  1. Place chopped kale in a large wooden salad bowl. Drizzle 1 teaspoon of olive oil and massage kale leaves with clean hands for 2 minutes until dark green, silky, and tender.
  2. Pour half of the warm bacon vinaigrette over massaged kale and toss. Top with warm roasted sweet potatoes, crispy bacon, toasted pecans, cranberries, and crumbled goat cheese.
  3. Drizzle remaining warm dressing over top and serve immediately while sweet potatoes are warm.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 38gProtein: 9gFat: 22gSaturated Fat: 6gCholesterol: 25mgSodium: 420mgPotassium: 690mgFiber: 6gSugar: 18gVitamin A: 12800IUVitamin C: 85mgCalcium: 160mgIron: 2.6mg

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