Roasted Sweet Potato and Kale Salad
If you're looking for a terrific salad for your Thanksgiving or Christmas dinner, this is IT! From our Betty Crocker Cookbook, 13th edition, all the flavors of the fall come together in an amazing salad that just may be the standout star at your big feast. It's both gluten-free and vegetarian.
Directions
Recipe Ingredients
- Maple-Dijon Dressing
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely chopped (1 teaspoon)
- 1/8 teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- Salad
- 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (about 1 lb)
- 1 medium red onion, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1 package (5 oz) baby kale, stems removed (6 cups)
- 1 medium ripe pear, cut vertically into quarters, seeds removed and sliced lengthwise into 1/4-inch slices
- 1/2 cup dried cherries
- 1/2 cup coarsely chopped pecans, toasted (page xx)
- 1/3 cup crumbled blue cheese
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