Winter Sand Candy Sweet Potato Salad

Ingredients

For the Salad:

• 6 oz. shredded kale
• 6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots
• 2 medium apples, cored and diced
• 4 oz. crumbled goat cheese
• 1 1/2 cups roasted sweet potatoes, cubed
• 1 1/2 cups Spiced Pecans
• 1/2 cup pomegranate arils
• 1/2 small lemon, juiced
• 1 Tbsp. extra-virgin olive oil

For the Dressing:

• 1/2 cup red wine vinegar
• 4 tsp. whole grain or dijon mustard
• 4 tsp. pure maple syrup
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup extra-virgin olive oil

For the Spiced Pecans:

• 2 Cups Pecan Halves
• ½ cup Powdered Sugar
• 4 teaspoons Water
• ½ tsp Cayenne Pepper
• ¾ tsp kosher salt

Instructions

1. Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
2. Add the other shredded vegetables to the bowl as well as the chopped apple.
3. Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. Toss well to combine.
4. Add the pecans, goat cheese, sweet potatoes, and pomegranate arils on top.

For the Pecans:

1. Pre-heat oven to 350 degrees. Line a sheet pan with parchment paper.
2. Combine the Powdered Sugar, Water, Cayenne Pepper and Salt. Stir well to remove in lumps in the sugar.
3. Add pecans and toss to coat. Pour pecans on the parchment line sheet pan and separate.
4. Bake for 15-18 minutes. Let cool on pan.