Kale and Roasted Sweet Potato Salad with Maple Vinaigrette
Massaged Tuscan kale gets topped with caramelized roasted sweet potato, toasted pecans, and tart dried cranberries, all pulled together with a warm maple-cider vinaigrette. A hearty, cool-weather salad that eats like a meal.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
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