Roasted Sweet Potato and Kale Salad with Cranberry Vinaigrette
1 1/2teaspoonsolive oil
1tablespoonred wine vinegar
For the Salad:
2thin slices red onion
Preheat the oven to 400ºF. Dice the sweet potato into small pieces and toss in the olive oil, garlic powder, chipotle powder, cumin, salt and pepper. Roast for 25 minutes, turning halfway through.
While potatoes are cooking, add the cranberries, orange juice, red wine vinegar, thyme, salt and pepper to a food processor. Pulse until cranberries are well chopped, then slowly drizzle in the vegetable and olive oils. Set aside.
In the still hot oven, toast the almonds until just brown (watch carefully—once they start to toast, they'll go to burnt in a heartbeat!)
Build your salad! Rip the kale and romaine into bite sized pieces and top with roasted sweet potatoes, toasted almonds, carrots, cranberries and red onion. Pour about 2-3 tablespoon of dressing on the salad and dig in!
Recipe from Sip + Spice | Roasted Sweet Potato and Kale Salad with Cranberry Vinaigrette - http://sipandspice.com/roasted-sweet-potato-kale-salad-cranberry-vinaigrette/