I brought this colorful dish to Easter dinner. I think I enjoyed this more than anyone else there because I brought most of it home. I really did like it though, and I’m going to make it again. It worked well for a potluck since it didn’t require any reheating. I also liked that it changed up the usual type of salad I would bring, like potato or macaroni. Plus my mother-in-law had sent us some sweet potatoes right after I had bought an entire bag of them at store. We needed a spin on sweet potatoes to get them all used up. This worked out great.
Ingredients for salad
– 3 cups cubed sweet potatoes, about 1 inch peices
– 1 small onion diced
– 2 TBS olive oil
– 1/2 tsp garlic salt
– 1/2 cup chopped nuts (I used almonds. Pecans would work well too.)
– 1/2 cup dried cranberries or raisins (or combination of the two)
– 2 cups chopped kale
Ingredients for dressing
– 2 TBS yellow mustard
– 2 TBS apple cider vinegar
– 4 TBS honey
Directions to roast the vegetables
1. Preheat oven to 400.
2. Toss the sweet potatoes and onion in olive oil and garlic salt. Place in a roasting pan.
3. Bake until the sweet potatoes are soft and cooked through. This will take 30-40 minutes and needs to be tossed half way through.
4. Let sweet potatoes cool completely.
Directions to make the salad
5. In a large mixing bowl combine the sweet potatoes/onions, kale, nuts, and dried fruit.
6. In a small mixing bowl whisk the dressing ingredients together, mustard, vinegar and honey.
7. Wait until right before serving and toss the salad with the dressing. Enjoy!