Kale Salad with Roasted Sweet Potatoes & Granola
4
Product(s) Used
Special Diet
Gluten-Free, Soy Free, VegetarianCourse
SaladMain Ingredient
VegetablesOccasion
Quick & EasyIngredients
- 1 large sweet potato peeled and diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch kale de-stemmed and chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
- ½ cup SAN-J Original Premium Koji Granola
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese optional
Directions
- Preheat oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- While the sweet potatoes are roasting, place the chopped kale in a large bowl. Add lemon juice and a pinch of salt, then massage with your hands for 2-3 minutes to soften the leaves.
- In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, salt, and pepper for the dressing.
- Add the roasted sweet potatoes, SAN-J Premium Koji Granola, and dried cranberries to the kale. Drizzle with the dressing and toss to coat.
- Top with crumbled goat cheese if using and serve immediately.
