Ingredients:

  • 1 lb sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp cinnamon
  • 6 cups Lacinato kale, stems removed and finely chopped
  • 4 oz goat cheese, crumbled
  • ½ cup dried cranberries
  • ⅓ cup walnuts, toasted
  • 2 cups baby arugula
  • ¼ cup balsamic vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and cinnamon.
  3. Spread sweet potatoes in a single layer on the baking sheet and bake for 25–30 minutes, flipping halfway through, until edges are caramelized. Let cool for 5 minutes.
  4. In a small bowl or jar, whisk together balsamic vinegar, ⅓ cup extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
  5. Place chopped kale in a large mixing bowl. Drizzle 1 tablespoon of the prepared vinaigrette over the leaves.
  6. Massage the kale with your hands for 2–3 minutes until the leaves are soft and dark green, then mix in the baby arugula.
  7. Add the cooled roasted sweet potatoes, crumbled goat cheese, dried cranberries, and toasted walnuts to the bowl.
  8. Drizzle the remaining vinaigrette over the salad and toss gently to combine before serving.