Baby kale, sweet potato and pumpkin seed Salad
I often have left over sweet potato after Thanksgiving. This recipe uses it up in a unique way. It would also make a surprising salad to serve with Thanksgiving dinner. It tastes fresh and healthy , but with the fall flavours of kale (or spinach), sweet potatoes and pumpkin seeds.
The ingredients for the salad (per serving) are:
- approximately 2 cups baby kale (or use spinach or chard or a mixture)
- 1/4 cup sweet potato chunks
- olive oil
- 1 tbsp pumpkin seeds
- 1/4 avocado
Cut the sweet potato into chunks. Mix with a little olive oil to coat. Bake for approximately 15- 20 minutes at 350 degrees until soft and slightly browned. Meanwhile, wash and dry the greens. Measure out the remaining ingredients and prepare the dressing.
The dressing contains:
- 1 tbsp vinegar
- 1/2 tsp honey
- 1/2 tsp mustard
- 1 tsp olive oil
The dressing recipe makes enough for more than one serving unless you want lots of dressing on your salad.