Roasted Sweet Potato and Kale Salad
Ingredients
300g McCain Frozen Sweet Potato Chunks
100g Kale, Chopped
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1 Tablespoon Honey
1/4 Cup Feta Cheese, Crumbled
Salt And Pepper To Taste
Directions
Total Time: 25 minutes
Serving Size: 4
- Preheat the oven to 200°
- Toss the McCain Frozen Sweet Potato Chunks with 1 tablespoon of olive oil, salt, and pepper.
- Spread the sweet potato chunks on a baking sheet and roast in the preheated oven for about 20 minutes or until tender and caramelized.
- In a large bowl, massage the chopped kale with the remaining olive oil for a few minutes to soften it.
- In a small bowl, whisk together the balsamic vinegar and honey to make the dressing.
- Add the roasted sweet potato chunks to the bowl with kale and drizzle the dressing over it. Toss to combine.
- Sprinkle crumbled feta cheese on top before serving.
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