Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Sweet Potato Salad

2 medium sized sweet potatoes, peeled and sliced into wedges

1 sweet onion, chopped

2 cloves garlic, minced

olive oil

pinch of salt

1/2 tsp pepper

1 tbsp natural Dijon

2 tbsp red wine vinegar

1 tbsp honey or maple syrup

1 bunch kale, stems removed and chopped

Preheat oven to 425 degrees. In a large bowl toss the onions, potatoes, garlic, oil, salt and pepper until well coated. Line a baking sheet with foil and lay the potatoes onto the sheet. Bake for 20 minutes or until golden brown and tender when poked with a fork. In a small bowl combine Dijon, vinegar and syrup or honey, and whisk until combined. Transfer potatoes to a bowl and drizzle the mixture, toss with kale.

Serve warm or cold.. it’s up to you!!

One response

  1. Pingback: The Edgy Veg Show: Sweet Potato and Kale Salad « edgyveg

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