Spiralized Sweet Potato and Kale Salad

Name: Spiralized Sweet Potato and Kale Salad | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 1 garlic clove, minced; 2 teaspoons Dijon mustard; 1 tablespoon pure maple syrup; 2 tablespoons balsamic vinegar; 1/4 cup extra virgin olive oil; 1/3 cup goat cheese; 1/4 cup candied walnuts; 1 small Fuji apple, chopped into small pieces; 3 heaping cups coarsely chopped kale; Salt and pepper; Salt and pepper; 1 tablespoon olive oil; 1 medium sweet potato, peeled

KitchenAid Chef

Serving

4

Ingredients

1 garlic clove, minced

2 teaspoons Dijon mustard

1 tablespoon pure maple syrup

2 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1/3 cup goat cheese

1/4 cup candied walnuts

1 small Fuji apple, chopped into small pieces

3 heaping cups coarsely chopped kale

Salt and pepper

1 tablespoon olive oil

1 medium sweet potato, peeled

Step by step

To make the salad, secure yourKitchenAid® Spiralizer Attachment to the hub of your Artisan® 5-Quart Tilt-Head Stand Mixer. Attach the Spiralizing Blade of your choice (I used the Medium Spiralizing Blade) and slide the Peeling Arm into place. Turn the Stand Mixer to Speed 2 to simultaneously peel and spiralize your sweet potato.
Heat the olive oil in your KitchenAid® 5-Ply Copper Core 12” Nonstick Skillet set over medium heat. Add the sweet potato noodles and sauté until softened, about 6 to 8 minutes. Season with salt and pepper. Set aside to cool.
To make the maple balsamic dressing, whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl. Season with salt and pepper to taste.
To assemble the salad, layer the kale in a bowl. Top with cooked sweet potato, Fuji apple, candied walnuts, and goat cheese. Serve with maple balsamic dressing and enjoy!