This salad is perfect to go alongside my Curried Butternut Squash Soup or to have as a side dish with your holiday spread. For quick prep roast veggies ahead of time but be sure to warm them before serving.
Yield: 6 servings
Time: 10 minutes prep + 40 baking
1 large sweet potato peeled and cut into wedges
1 lb brussel sprouts, washed, hauled and halved
1 large sweet onion sliced
1 Tbsp olive oil
1 tsp sea salt + 1/4 tsp for dressing
6 cups curly leafed kale
1 Tbsp + 1 tsp white balsamic vinegar
1 Tbsp + 1 tsp black truffle olive oil (or regular will do)
pinch of ground black pepper
1/4 cup dried cranberries
1/4 cup roasted pumpkin seeds
1. Preheat oven to 350F. Toss sweet potato, brussel sprouts and onion with olive oil and salt to coat. Lay out onto cookie sheet and bake for 40 minutes or until tender.
2. Meanwhile wash and tear kale into bite sized pieces removing the stem. Put kale in large salad bowl.
3. In a separate small bowl whisk together white balsamic vinegar, salt, pepper and black truffle olive oil. Pour over kale and toss to coat.
4. When vegetables are finished cooking let cool for 5–10 minutes then add to salad and top with cranberries and pumpkin seeds.