سلطة الكيل و البطاطا الحلوة
Directions
- 1Peel and dice the sweet potatoes into small cubes.
- 2Place the diced sweet potatoes in a bowl. Add olive oil, salt, pepper, and honey. Mix well.
- 3Spread the sweet potato mixture on a baking sheet lined with parchment paper and bake in a preheated oven at 220°C for 30 minutes, or until tender.
- 4Remove the kale leaves from their stems. Chop the leaves finely.
- 5Prepare the dressing: Whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, pepper, and minced garlic.
- 6Slice the yellow apples without peeling them.
- 7In a bowl, combine half of the dressing with the chopped kale and mix well.
- 8Add the roasted sweet potatoes and apples to the kale. Toss gently.
- 9Distribute the toasted pecans and cranberries evenly over the salad.
- 10Crumble the goat cheese over the salad and drizzle with the remaining dressing.
Ingredients
- 3 medium-sized sweet potatoes
- 2 yellow apples
- 750 gm kale
- 0.25 cup toasted pecans
- 0.25 cup cranberries
- 5 tablespoons olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon honey
- 0.25 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 pinch black pepper
- 1 clove garlic
Equipment
ovenknifecutting boardbowlwhiskgarlic press
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