Sweet Potato & Apple Fall Harvest Kale Salad

Servings: 4-6

For the Simple Vinaigrette:

• 1 tbsp. Dijon Mustard
• 3 tbsp. 100% Extra Virgin Olive Oil
• 3 tbsp. Apple Cider Vinegar
• Salt & Black Pepper, to taste

For the Kale Salad:

• 2 Sweet Potatoes, finely chopped
• 2 tbsp. Olive Oil
• 1 tsp. Salt
• 1 large bunch Kale (common curly kale variety), chopped
• 1 large Honeycrisp Apples, chopped
• 4 oz. Goat Cheese, crumbled
• 1/4 cup Roasted Pumpkin Seeds
• 1/3 cup Dried Cranberries

1. To Roast the Sweet Potatoes: Preheat oven to Convection Roast 450F. Line a sheet pan with parchment paper. Combine the chopped sweet potato, 2 tablespoon olive oil, and 1 teaspoon salt. Toss well. Roast for 15-20 minutes, until crispy and tender. Roasting time may be longer depending on how big the chopped sweet potatoes are.
2. To Make the Vinaigrette: Combine all ingredients in a jar. Seal in tightly with the lid. Shake well. Season with salt and black pepper to taste.
3. To Make the Kale Salad: Add the chopped kale into a large serving bowl. Add half of the vinaigrette and gently massage into the kale.
4. Add the dried cranberries, roasted pumpkin seeds, chopped apple, and roasted sweet potato. Toss well.
5. (Optional: Add a few thinly sliced apples for decoration.) Top with the crumbled goat cheese.
6. Drizzle the remaining vinaigrette to enjoy!