This salad is a celebration of seasonal flavors. Roasted sweet potatoes (seasoned with our Cowboy Rub and brown sugar), kale, and crisp apples make up the core components of this recipe. The vinaigrette is a delicious combination of our California EVOO, Balsamic Vinegar from Modena, and Roasted Garlic Champagne Mustard for a sweet-tart dressing perfectly paired with this salad.
Serves 4
Ingredients:
Vinaigrette:
2 tablespoons Gil’s Roasted Garlic Champagne Mustard
2 tablespoons honey
San Fran Sea Salt and black pepper, to taste
2 medium sweet potatoes, cut into wedges or sticks
2 tablespoons Gil’s California Extra Virgin Olive Oil
1 teaspoon Big Sur Cowboy Rub
1 teaspoon brown sugar
6 cups kale, chopped
2 apples, cored and thinly sliced
1/2 cup pickled red onion, chopped
1/4 cup feta cheese crumbles
1/4 cup chopped walnuts
Pinch of sesame seeds
Instructions
Preheat oven to 400°F and line a large baking sheet with aluminum foil.
Place olive oil, balsamic, mustard, and honey in a medium bowl, and whisk to combine the vinaigrette. Season to taste with salt and pepper, cover, and refrigerate until ready to serve.
Place the sweet potatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle the potatoes with seasoning and sugar, toss to coat, and spread out in an even layer. Place the baking sheet in the oven and roast for 20-30 minutes or until cooked through and lightly caramelized on the outside. Remove from the oven and set aside to cool.
Divide kale, apples, roasted sweet potatoes, pickled onion, feta, walnuts, and sesame seeds between plates. Drizzle the salad with vinaigrette or serve with the salad dressing on the side.