Sweet Potato and Kale Salad
1⁄3 cupbalsamic vinegar
1 tablespoonstone ground mustard
1 tablespoonfresh thyme
1⁄2 teaspoonred pepper flakes
1⁄3 cupolive oil
4Dyno Kale (de-stemmed and shredded)
1⁄3 cupred onion (minced)
1⁄2 cuppine nuts (toasted)
1⁄3 cupdried cranberries
- Boil sweet potatoes until tender; cool and dice into cubes.
- Place, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a mixing bowl. Whisk slowly adding the olive oil until dressing combines together. Save ¼ cup of dressing on the side.
- Add the cooled sweet potatoes, shredded kale, pomegranate, red onion, pine nuts and minced cranberries into the bowl, and toss to coat.
- Refrigerate for at least 30 minutes then add more dressing and season with salt/pepper before serving.