Roasted Sweet Potato Salad
Serving Size: 4-5
6 cups raw kale
1 large sweet potato
1 medium sized cucumber
1 large avocado (chopped)
½ cup feta cheese
½ cup sliced purple onion
½ cup extra virgin olive oil
¼ cup apple cider vinegar
2 Tbsp maple syrup
1 Tbsp dijon mustard
½ tsp granulated garlic powder
¼ tsp kosher or pink himiliayan salt
¼ tsp black pepper
Preheat oven to 375 degrees.
Rinse, peel, and chop sweet potato, then place evenly on a well greased baking sheet.
Bake for 30 minutes or until done, flipping halfway through to ensure potatoes are evenly roasted.
Meanwhile, in a medium size mixing bowl, combine: olive oil, vinegar, syrup, mustard, garlic powder, salt, and black pepper. Whisk with fork then set aside.
Place kale (pre-washed) into salad bowl and pour dressing over kale. Massage with fingers until kale is evenly coated. **pro tip: the longer kale marinates in dressing, the more it will soften up!**
Next, wash, peel, and chop cucumber, then add to kale.
Add avocado, feta, and purple onion to kale and toss with salad tongs.
When sweet potatoes are done, add straight from oven to salad (you do not need to wait for them to cool).
Toss with salad tongs and place in refrigerator for 30 minutes-1 hour.
Make it a meal! Pair this incredible dish with our Healthy Burgers. Enjoy!!
We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)