Welcome back to another edition of Friday Feels, my new series where I share what I’m “feeling” lately. This week I’m feeling cold! Michigan has definitely made the switch to fall and I have broken out all the sweaters and boots. I’m settling into the routine of being home without the kiddos and one thing I’m loving is actually eating a real lunch. Typically I end up eating peanut butter and jelly crusts, a few carrot sticks, and whatever leftovers my kids don’t finish up from their lunch. But now I have time to eat like a real grown up.
This Maple Sweet Potato Kale Salad has been my go to this week with the fall air outside. It’s so easy to meal prep this and eat it every day for lunch. It has cinnamon roasted sweet potatoes, crunchy green apples, pecans, golden raisins and kale. All topped off with a bit of goat cheese and a maple mustard vinaigrette.
Maple Sweet Potato Kale Salad
- 1-2 Sweet Potatoes
- olive oil
- 1 granny smith apple chopped
- 1/4 C pecans
- 1/4 golden raisins
- 1-2 C baby kale chopped
- Goat Cheese crumbles
- 1/4 C olive oil
- 2 tsp stone ground mustard
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
- Peel and chop sweet potatoes and toss in a drizzle of olive oil, cinnamon, salt and pepper.
- Roast at 400 degrees for 30 minutes. Set aside to cool.
- Mix all salad dressing ingredients together in a mason jar, shake well.
- Mix chopped kale, apples, sweet potatoes, pecans, raisins and goat cheese in a bowl.
- Toss with salad dressing.
I recommend eating while reading a book in a cozy sweater for maximum enjoyment of your grown up lunch break!