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Warm Sweet Potato and Kale Salad

Crunchy kale is one of the most nutritious, yet taken for granted, superfoods. Delight your palate with this warm sweet potato and kale salad, featuring a tangy red wine vinaigrette to balance the tartness of kale and the sweetness of the sweet potatoes. A delicious salad served on its own or as an accompaniment to fish or poultry. Go to the Go South Fresh link, click on recipes, soup & salads. There you will find this recipe.

2 medium Southern U.S. sweet potatoes, sliced into wedges 1 Southern U.S. sweet onion, sliced 2 cloves garlic, smashed 2 tbsp (30 mL) olive oil 1/2 tsp (2 mL) each sea salt and fresh cracked pepper 1 tbsp (15 mL) Grainy Dijon mustard 2 tbsp (30 mL) red wine vinegar 1 tsp (5 mL) maple syrup 1 bunch Southern U.S. kale, chopped and tough stems removed 1/2 cup (125 mL) toasted Southern U.S. pecans

Pre-heat oven to 425ºF (220ºC) In large bowl, toss together sweet potato, onion, garlic, oil, salt and pepper. Transfer to a rimmed foil-lined baking sheet. Roast at 425ºF (220ºC) until sweet potatoes are golden and tender when pierced with a fork, about 20 minutes. Transfer to a large bowl. While potatoes are still hot, drizzle with red wine vinegar, Dijon and maple syrup; toss with kale to combine. Arrange over individual plates or in a large shallow bowl. Sprinkle with pecans.