Roasted Vegetable Kale Salad
Yield 4
Ingredients
2 sweet potatoes, peeled and diced
2 cups crimini mushrooms, sliced
2-3 shallots, peeled and quartered
4 heaping cups of chopped kale
1/3 cup crumbled goat cheese
1 avocado, diced
3 tbs Extra Virgin Olive Oil
Salt & Pepper
Bolthouse Farms Organic Roasted Reds Dressing
For the Toasted Pita Chips:
3 slices pita bread
1 -2 tbs extra virgin olive oil
1/4 tsp garlic salt
1 tbsp finely chopped rosemary
salt & pepper
Instructions
Preheat oven to 425. Combine the sweet potatoes, mushrooms, and shallots in a large bowl. Toss with extra virgin olive oil and season with salt and pepper. Spread out in a single layer on a baking sheet. Roast for 20 minutes or until sweet potato is fork tender and edges are starting to brown.
Place the chopped kale in a large bowl. Add the roasted veggies, crumbled goat cheese, avocado, and the Bolthouse Farms Roasted Red Dressing and toss together. Season with salt and pepper if needed. Serve with toasted pita chips or bread!
For the Pita Chips:
Slice 3 slices of Pita bread into quarters. Gently toss in a bowl with 1-2 tbs olive, garlic salt, rosemary and a dash of salt and pepper. Lay in a single layer on a baking sheet lined with parchment paper. Bake at 400 for 10-12 minutes until golden and crispy.
Recipe by Kristy Denney at https://boysahoy.com/roasted-vegetable-kale-salad/