5.0 from 69 votes
Winter Salad with Maple Dijon Vinaigrette
A nourishing and delicious, with a wonderful earthy sweetness that comes from melding shredded kale with earthy winter vegetables.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 423 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1 large sweet potato peeled and diced
- 2 beets quartered
- salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup pomegranate arils
- ½ cup toasted pecans
- 4 ounces goat cheese
- 8 cups kale
Dressing
- ¼ cup apple cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil
Instructions
- Preheat oven to 425°F.
- Toss sweet potatoes with 1 tablespoon olive oil and place on baking sheet. Toss beets with remaining olive oil and place on pan.
- Season sweet potatoes and beets with salt and pepper. Roast 35-40 minutes or until tender. Remove from the oven and cool. Rub the skin of the beets to remove.
- Combine all dressing ingredients in a small jar and shake well.
- Add salad ingredients to a large bowl, including cooled beets and sweet potatoes. Drizzle with dressing and serve.
Cup of Yum
Nutrition Information
Calories
423
(21%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Cholesterol
9mg
(3%)
Sodium
389mg
(16%)
Potassium
703mg
(20%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
12203IU
(244%)
Vitamin C
110mg
(122%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423 | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 9mg | 3% |
| Sodium | 389mg | 16% |
| Potassium | 703mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 12203IU | 244% |
| Vitamin C | 110mg | 122% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.