Baby Kale and Sweet Potato Salad
This salad was inspired by a shopping trip at Holt's Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It's a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds.
Servings: 4 side salads
- 1 medium sweet potato
- 4 cups loosely packed baby kale
- Olive oil
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoon balsamic vinegar
- 1 1/2 teaspoon fresh lemon juice
- 1 2/2 teaspoon honey
- 1 Tablespoon olive oil
- Salt and pepper
- Goat cheese
- 2 Tablespoons sunflower seeds
Preheat oven to 400. Peel sweet potato and cut into 1/2" cubes. Toss sweet potatoes and 1 teaspoon of olive oil together until sweet potatoes are evenly coated. Lightly oil a foil lined baking sheet and add sweet potatoes in an even layer. Bake for 12 minutes or until soft enough to pierce easily with a fork.
Meanwhile, make dressing. In a small bowl, combine Dijon mustard and balsamic vinegar and whisk until blended. Add lemon juice, honey, olive oil and pinch of salt and fresh ground pepper and whisk together.
Assemble salad: In a large bowl, add kale leaves and dressing and toss until kale is evenly coated. To serve, add kale, sweet potatoes, and top with crumbled goat cheese and sunflower seeds.