Anyone Else Need a Sugar Cleanse?

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Happy November 1st! After a candy…..ok just sugar in general…..filled Halloween, I am craving something healthier. I am craving vegetables. Which is great because they are an important part of your diet. If you are feeling like me, in the need for something on the light side, then I have got you covered. I had made this salad for a little get together we had with a family from Anthony’s school. They were hosting us and I offered to bring a vegetable. I decided on a salad, and I like this particular one because it was a bit hardier. It has the lightness of a salad but the sweet potato made it a bit more robust. If I were going to eat this as a main dish, you could leave it as is, but I would opt for some grilled chicken. Perhaps even marinated in some of the vinaigrette. Because this was a side dish, I just left it as is. There are so many flavors happening in here. I think the combination is just perfection.

Harvest Salad with Roasted Sweet Potato and Apple

Harvest Salad with Roasted Sweet Potato and Apple

Instructions

  1. Heat your oven to 3520 degrees F. Add the sweet potato cubes to a baking dish. Drizzle with 2 tsp of the olive oil. Add 1 tbsp of the brown sugar, season lightly with salt and pepper. Toss to combine. Roast in the oven until just fork tender, about 20-25 minutes. Add the apples to the baking dish along with 1 tbsp of brown sugar. Toss well. Return the dish to the oven and roast, just until the apples are fork tender, but not mushy. About 5 minutes more.
  2. Meanwhile, combine the butter and renaming 3 tbsp of brown sugar in a medium skillet. Heat over medium hear. Once the butter is melted and the sugar begins to melt into the butter, add the pecans. Toss to coat and cook just a few minutes, stirring frequently, until the nuts are coated in the sugar mixture and lightly toasted. Remove to a plate and set aside to cool.
  3. Add the kale mix to a large bowl and toss with the remaining 1 tbsp of olive oil. Toss briefly. Add int he cooled apple and potato mixture, pecans, and dried cranberries to the bowl. Mix well.
  4. To make the dressing, add all of the dressing ingredient to a mason jar and share together until blended and emulsified.
  5. When ready to serve add a few tbsps of the dressing to the bowl with the kale. Serve with feta, if desired.

Notes

Barely adapted from Everyday Annie.

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