Description
This Fall Clementine Harvest Salad is a kale and arugula salad with cinnamon roasted sweet potato, pumpkin seeds, pecans, dried cranberries, clementine slices, goat cheese and a cinnamon clementine vinaigrette.
Ingredients
Roasted Sweet Potatoes
2 cups sweet potato (about 1 large or 2 small sweet potatoes
2 tbps olive oil
1/2 tsp ground cinnamon
dash of salt
Cinnamon Clementine Vinaigrette
1/4 cup fresh squeeze Darling Clementine juice (about 2 Darling Clementines)
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp ground cinnamon
dash of salt
Harvest Salad
8 cups kale
1 tbsp olive oil
2 cups baby arugula
Roasted Sweet Potatoes
3 Darling Clementines, peeled
2oz crumbled goat cheese
1/4 cup dried cranberries
1/2 cup pecan pieces
2 tbsp pumpkin seeds
Instructions
Roasted Sweet Potatoes
Preheat oven to 425°F
Peel and slice the sweet potatoes into about 1-inch cubes
Add sweet potato to a bowl and pour in olive oil, toss to coat
Add the cinnamon and salt, toss
Line a baking sheet with parchment paper
Spread the sweet potato in a single layer on the baking sheet
Bake for about 30 minutes until the sweet potato is soft
Remove from oven, set aside to cool
Cinnamon Clementine Vinaigrette
Add the clementine juice, olive oil and apple cider vinegar to a small bowl, whisk
Whisk in the honey, salt and cinnamon
Set dressing aside
Harvest Salad
Add the kale to a large bowl
Pour the olive oil over the kale
Using clean hands massage the kale for about a minute
Add the arugula and toss
Add the roasted sweet potatoes, clementines, goat cheese, dried cranberries, pecan pieces and pumpkin seeds, toss
Pour the Cinnamon Clementine Vinaigrette over the salad and toss*
Serve and enjoy
Notes
*You can also serve the salad and then dress it individually
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: salad
Keywords: #fallharvestsalad