Warm Sweet Potato and Kale Salad

Recipe type: Splendid Soup & Salad

Main ingredient: Potato

Summary
Crunchy kale is one of the most nutritious, yet taken for granted, superfoods. Delight your palate with this warm sweet potato and kale salad, featuring a tangy red wine vinaigrette to balance the tartness of kale and the sweetness of the sweet potatoes. A delicious salad served on its own or as an accompaniment to fish or poultry. Go to the Go South Fresh link, click on recipes, soup & salads. There you will find this recipe.

Ingredients
2 medium Southern U.S. sweet potatoes, sliced into wedges
1 Southern U.S. sweet onion, sliced
2 cloves garlic, smashed
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) each sea salt and fresh cracked pepper
1 tbsp (15 mL) Grainy Dijon mustard
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) maple syrup
1 bunch Southern U.S. kale, chopped and tough stems removed
½ cup (125 mL) toasted Southern U.S. pecans

Directions
Pre-heat oven to 425°F (220°C)
In large bowl, toss together sweet potato, onion, garlic, oil, salt and pepper.
Transfer to a rimmed foil-lined baking sheet. Roast at 425°F (220°C) until sweet potatoes are golden and tender when pierced with a fork, about 20 minutes. Transfer to a large bowl.

While potatoes are still hot, drizzle with red wine vinegar, Dijon and maple syrup; toss with kale to combine. Arrange over individual plates or in a large shallow bowl. Sprinkle with pecans.