Kale And Sweet Potato Salad
- Servings: 4
- Calories: 500 kcal
This seasonal salad combines nutrient-rich vegetables and great fall flavor. Try the recipe now!
Ingredients
- 1 sweet potato cut into 1/2” wedges
- 5 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 2 medium shallots, peeled and quartered
- 1 lemon, juiced
- 1 head garlic, top cut off
- 1 pound kale
- 1 cup farro, cooked
- 1/2 cup crumbled goat cheese
- 1/2 cup unsalted pumpkin seeds
- 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 425 degrees.
- Toss sweet potato in 1 tablespoon olive oil with a pinch of salt and paprika. Layer on a baking sheet.
- Toss shallots in 1 tablespoon oil with pinch of salt. Drizzle oil on the garlic head. Place on separate baking sheet.
- Roast both for 20 minutes, flipping halfway through.
- Whisk together lemon juice, remaining oil, red wine vinegar, and 1/4 teaspoon salt. Pour over kale and massage until tender.
- Once cooked, smash the roasted garlic cloves, toss in remaining ingredients, and serve.
