The Pioneer Woman Tasty Kitchen
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Simple Winter Kale Salad with Sweet Potato Croutons

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Level: Easy

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Description

Simple winter kale salad with sweet potato croutons. Hearty kale, crunchy pistachios, tart dried cranberries, brown rice, goat cheese and amazing sweet potato croutons. Topped with a delicious mustard vinaigrettes dressing. Vegetarian, gluten-free and so delicious!

Ingredients

  • FOR THE SWEET POTATO CROUTONS:
  • 1  Medium Sweet Potato
  • 1-½ Tablespoon Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • FOR THE SALAD:
  • 2 bunches Curly Kale
  • 1 cup Cooke Brown Rice Or Quinoa
  • ¼ cups Diced Red Onion
  • ½ cups Dried Cranberries
  • ½ cups Chopped Pistachios
  • ¼ cups Crumbled Goat Cheese
  • FOR THE DRESSING:
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • 2 Tablespoons Olive Oil
  • Salt And Pepper

Preparation

For the sweet potato croutons:
Preheat oven to 425ºF. Dice the sweet potato and place it into a medium size mixing bowl.

Drizzle olive oil onto potatoes. Add garlic, onion and chili powder, some salt and pepper and toss to coat it all.

Place the sweet potatoes onto a sprayed baking sheet in a single layer and bake in the oven for 35 minutes. Remove and let cool.

For the salad:
Chop kale (I like to cut mine into thin strips). Massage with your fingers for a couple of minutes to break it down a little.

For the dressing:
Add mustard, apple cider vinegar, honey, salt and pepper to a small mixing bowl and whisk. Drizzle in olive oil while whisking to emulsify.

To build the salad, add cooked brown rice, diced onion, cranberries, pistachios, goat cheese and croutons to the kale. Toss. Serve and dress with the mustard vinaigrette. Enjoy!

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