Aubrey Mast

Wild Blueberry and Roasted Sweet Potato Salad

November 10, 2016

Blueberry Salad Ingredients: 

Source: WhittyPaleo

Source: WhittyPaleo

4 cups of roasted and cubed sweet potatoes
2 tbsp olive oil
1 tbsp cinnamon
8 cups chopped kale
1 cup of wild blueberries (can also use cranberries, pomegranates)
½ cup walnuts
4 tbsp chevre goat cheese, crumbled
1/8 tsp sea salt

Dressing:
¼ cup olive oil
4 tbsp balsamic vinegar
½ lemon, juiced
2 tbsp local honey

Directions:
Preheat oven to 400 and cube sweet potatoes. Coat them in 2 tbsp of olive oil and 1 tbsp of cinnamon and roast until tender. Set aside and let cool.

Chop kale and massage with all dressing ingredients. Once massaged, toss blueberries and walnuts into the salad. Crumble goat cheese on top of blueberry salad and serve.

Recipe credit: Aubrey Mast, MPH

Comments are closed.

Connect With Us