Fall Harvest Salad
Serves 4
40 mins cook
60 mins total
This salad combines all the best autumn flavors: sweet potatoes, cheddar, honeycrisp apples, walnuts, and kale.
For the sweet potatoes:
For the salad:
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For the sweet potatoes:
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Add the sweet potatoes to the baking sheet and arrange in a single layer.
Drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika. Toss and arrange in a single layer.
Bake for 20 minutes.
Remove from the oven, drizzle with honey. Shake the potatoes around to coat in honey. Bake for 15-20 more minutes or until you can stick a fork through the potatoes and the edges are caramelized.
Finish with a drizzle of more honey and season with extra salt, pepper, garlic powder, and smoked paprika.
For the salad:
In a large bowl, add the kale. Drizzle over 2 tablespoons of balsamic vinaigrette and massage with your hands.
Add the romaine. Toss to evenly distribute.
Top with the roasted sweet potatoes, apples, shredded cheddar, golden raisins, and walnuts.
Toss with balsamic vinaigrette and serve.