Winter's End Superfood Salad

Prep Time: 5-8 minutes | Cook Time: 30 minutes | Serves 4

Ingredients

• 1 pound sweet potatoes, cut into matchsticks
  
• 1 bunch kale stems removed, roughly chopped
  
• 1 head radicchio, quartered
• 4oz mushrooms. quartered
• 4 Tablespoons olive oil extra virgin
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon dried rosemary
  
• 1 teaspoon paprika
  
• 1 large red onion peeled, halved and sliced
  
• ¼ cup pepitas (optional, for crunch)
  
• 1 large avocado sliced
  
• 3 ounces goat cheese

Honey Mustard Dressing

• 1 Tablespoon honey
  
• 3 Tablespoons Dijon mustard
  
• ¼ cup lemon juice
  
• ¼ cup extra virgin olive oil
  
• ¼ teaspoon sea salt flakes

Instructions

1. Add a large baking sheet to the oven and preheat to 400°F.
2. Prep your veggies: peel sweet potatoes (if you like) and cut into matchsticks, remove kale from stem and roughly chop, quarter radicchio and cut into smaller wedges, remove stem from mushrooms and quarter, halve and thinly slice onion.
3. Add sweet potatoes to a large mixing bowl.
4. Top with garlic powder, onion powder, rosemary, paprika and salt.
5. Drizzle with approximately two tablespoons of olive oil and toss to coat evenly.
6. Carefully remove baking sheet from oven and add the seasoned sweet potatoes.
7. Spread out into a single layer, return to oven and bake for 30 minutes.
8. Meanwhile, to the same mixing bowl, add the remaining veggies.
9. Drizzle with olive oil, salt and pepper and with clean hands, toss to coat until the kale is a vibrant green. Transfer to another parchment lined baking sheet.
10. When the sweet potatoes have 20 minutes remaining, add the baking sheet to the oven.
11. Meanwhile, make the honey mustard dressing: add all dressing ingredients to a lidded container and shake vigorously to combine.
12. Remove the vegetables from the oven.
13. To assemble the salad, layer the roasted veggies into a large salad bowl or large mixing bowl - starting with the kale, then the radicchio, mushrooms red onion ad sweet potato.
14. Crumble the goat cheese into the salad and add in diced avocado.
15. Drizzle with the honey mustard dressing and toss to combine. Serve warm or cold.