Roasted Sweet Potato and Kale Salad
If you're looking for a terrific salad for your Thanksgiving or Christmas dinner, this is IT! From our Betty Crocker Cookbook, 13th edition, all the flavors of the fall come together in an amazing salad that just may be the standout star at your big feast. It's both gluten-free and vegetarian.
Ingredient
- Maple-Dijon Dressing
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely chopped (1 teaspoon)
- 1/8 teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- Salad
- 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (about 1 lb)
- 1 medium red onion, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1 package (5 oz) baby kale, stems removed (6 cups)
- 1 medium ripe pear, cut vertically into quarters, seeds removed and sliced lengthwise into 1/4-inch slices
- 1/2 cup dried cherries
- 1/2 cup coarsely chopped pecans, toasted (page xx)
- 1/3 cup crumbled blue cheese
Direction
- In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
- Heat oven to 450°F. Line 15x10x1-inch pan with parchment paper. In large bowl, mix sweet potatoes, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon of the olive oil until well mixed. Spread evenly in pan.
- Bake 20 to 25 minutes until potatoes are tender and golden around edges, stirring once. Cool 10 minutes.
- In large serving bowl, mix kale with half of the dressing. Top salad with cooled sweet potatoes, onions, pear and cherries. Drizzle remaining dressing over salad. Sprinkle with pecans and blue cheese. Serve immediately.
