Roasted Sweet Potato and Kale Salad with Carrot Cider Dressing



1 bunch kale

1 sweet potato

2 oz goat cheese

1/2 cup walnuts

1/4 cup olive oil + more for roasting

2 tbsp Haxan Carrot Cider vinegar

1 tbsp whole grain mustard

1 tsp honey

salt and pepper


Preheat oven to 425 F. 

Dressing: Whisk together mustard, honey and vinegar with a pinch of salt and pepper. Drizzle in olive oil while whisking, until dressing emulsifies. 

Salad: Dice sweet potato into 1/2″ cubes. Toss with about a tablespoon of olive oil, and season with a pinch each of salt and pepper. Spread onto a baking sheet and roast for 30 minutes, flipping halfway through. Sweet potato cubes will be soft and slightly caramelized when done. 

Put walnuts on a separate baking sheet and bake for 10 minutes until brown and toasty. Let cool and chop. 

Chop kale into thin strips. Toss with chopped walnuts, roasted sweet potato and crumbled goat cheese. Toss with dressing and serve!