Kale hasn’t been a veggie that I can say I was comfortable using in my cooking. I thought it tasted bland and dry. The only flavoring, besides salt, was butter and after a while that isn’t just unhealthy but boring. Recently, I tried coming up with some salads that would be healthy, flavorful, and allow me to use fall veggies. This salad does that plus you can adjust it to what you like. For example, skip that feta cheese and use goat or blue cheese. My point, don’t be afraid to try new food out of your comfort zone. You may just fall in love with it. Get it? “Fall”! Try this recipe out and see for yourself just how delicious it really is.
Harvest Kale Salad with Apple Cider Vinaigrette Dressing
- 4-5 cups Fresh kale (wash, dried, chopped, and stems removed)
- 3/4 cup Dried cranberries/cherries
- 2 Sweet Potatoes (cubed and roasted)
- 1/3 Feta cheese (crumbled)
- 1/4 cup Almonds (chopped)
- 3 tbsp Olive Oil
- 1/2 tsp Garlic powder
- 1/8 tsp Ground cinnamon
- S & P
- 4 tbsp Dijon mustard
- 4 tbsp Apple cider vinegar
- 6 tbsp Olive Oil
- Pinch of ground pepper
- 1-2 tsp Sugar
First, preheat the oven to 375°, peel and dice that sweet potatoes. Toss in the olive oil, cinnamon, garlic powder, and S & P. Place on a cookie sheet, lined with foil. Bake the potatoes for about 25-30 minutes. Remove from the oven and cool completely.
While the potatoes are cooking, prep the kale, almonds, and dressing. (Dressing: combine all the ingredients and whisk together) Place the salad in a large bowl. Add the cooled potatoes, salad dressing and remaining ingredients. Toss gently, refrigerator for one hour, and serve. As always, enjoy!