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From February/March 2016 issue
Serves 4

Ingredients

For the salad:

  • 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1-inch chunks
  • 1 TBSP extra-virgin olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp sea salt
  • 4 cups chopped romaine lettuce
  • 1 cup finely chopped kale
  • 1 cup thinly sliced green cabbage
  • 3 boiled eggs, peeled and chopped
  • 4-6 slices bacon, cooked and crumbled
  • 1 medium Gala or Pink Lady apple, cored and chopped

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 TBSP apple cider vinegar

Directions

  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. Combine the sweet potatoes, olive oil, rosemary, and salt in a bowl and toss to combine.
  4. Spread out on the baking sheet and roast for about 30 minutes or until tender. Set aside.
  5. In a large bowl, toss the lettuce, kale, and cabbage to combine.
  6. For an arranged salad:
  7. Place the greens on a large platter.
  8. Arrange the roasted sweet potatoes, eggs, bacon, and apple on top of the greens in rows. Whisk all of the dressing ingredients together and serve with the salad.

For a tossed salad:

  1. Add the roasted sweet potatoes, eggs, bacon, and apple to the bowl with the greens.
  2. Whisk all of the dressing ingredients together.
  3. Add enough dressing to coat the salad and toss to combine.
  4. Taste and add additional dressing if desired.
  5. Serve