Honey Dijon Fall Harvest Salad

Name: Honey Dijon Fall Harvest Salad
Yield: 4
Ingredients: 1 large sweet potato; 1 tsp salt; 1 tsp pepper; 1 tsp cumin; 1 tsp cinnamon; 6 cups chopped kale; 1 apple; 1/3 cup chopped pecans; ¼ red onion; 6 pieces of prosciutto; ½ cup crumbled goat cheese; 1 bottle of SideDish Honey Dijon

Ivanna Hanley

Servings

Ingredients

1 large sweet potato
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp cinnamon
6 cups chopped kale
1 apple
1/3 cup chopped pecans
¼ red onion
6 pieces of prosciutto
½ cup crumbled goat cheese
1 bottle of SideDish Honey Dijon

Method

blank

Preheat your oven to 415°F (or air fryer to 400°F). Peel and chop the sweet potato into small cubes. Toss with ¼ cup olive oil, salt, pepper, cumin, and cinnamon until evenly coated. Spread onto a lined baking sheet or air fryer basket.
Roast in the oven for 45 minutes or air fry for 25 minutes, shaking halfway through. Once done, set aside.

blank

Place the prosciutto on a lined baking sheet and broil for 3-4 minutes until crispy, keeping a close eye to prevent burning.

blank

Wash and chop the kale, then add it to a large bowl. Drizzle with olive oil and ½ tsp salt.
Using your hands, massage the kale for about 5 minutes until tender and slightly softened.
Slice the apple and red onion thinly.

blank

In a large bowl, combine the massaged kale, roasted sweet potatoes, apple slices, red onion, chopped pecans, goat cheese, and crispy prosciutto.
Drizzle with SideDish Honey Dijon dressing and toss well. Enjoy immediately or divide into containers for lunches—good for up to 4 days!