This hearty sweet potato kale salad with a walnut vinaigrette featuring our Roséoro Sweet Vinegar is the perfect compliment to a crisp Fall afternoon.
Ingredients for 4 People
- For the salad:
- 6 cups kale, stems removed and chopped
- 2 medium sweet potatoes, cut into ½ inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- For the spiced walnuts:
- 1 cup walnuts, halves
- 2 tsp coconut oil, melted
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- For the walnut vinaigrette:
- ¼ cup walnut oil
- 2 tbsp De Nigris Roséoro Sweet Vinegar
- 1 tsp raw honey
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
For the recipe
Preheat oven to 375º F. Toss cubed sweet potatoes with melted coconut oil and spices. Spread out sweet potatoes on a sheet pan. Bake for 20 to 25 minutes until fork tender (but not mushy) tossing halfway through. Cool to room temperature.
Toss walnuts with melted coconut oil and spices. Spread out a small sheet pan. Add to the oven with the sweet potatoes. Bake 8 minutes, tossing halfway through.
Place the walnut oil, dijon mustard, thyme and honey in a covered mason job and shake until combined. Add De Nigris Roséoro Sweet Vinegar, salt and pepper and mix.
In a large bowl, toss kale with dressing. Allow the kale to sit for 5 to 10 minutes to soften. To serve, top with cooled sweet potatoes and spiced walnuts.
