Sweet Dijon Kale Salad with Roasted Sweet Potato and Beets             

Dressing Whisk together:

1/4 c EV Olive Oil

2 tblsp Balsamic Vinegar or White Wine Vinegar

2 tsp Maple Syrup and/or Honey

2 tsp Dijon Mustard

¼ tsp Sea Salt

Pepper to taste


1 bunch chopped Kale

1 Sweet Potato

2 Beets

½ Chopped Sweet Yellow, Red and Orange Bell Peppers

You can add any dried or fresh fruit, nuts, seeds, feta or goats cheese… fresh herbs like tarragon or basil… vidallia onions…Go Crazy!  I often have this salad for lunch with leftover protein from dinner the previous night – chicken, steak, fish, or even a hard-boiled egg.  Best if made the night before so that the dressing softens the kale.  Will keep for a few days.

Sweet Potato/Beets:

1 SP, 2 Beets

Peel and chop Sweet Potatos and Beets, place in a 9×9 baking or pie dish, drizzle with EV Olive Oil and bake about 45 min – until soft.  Let cool.

The more you cook, the more you have to add to any salad… I often make a lasagna pan full to have handy! (increase baking time to 60-75 min)


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