Description

Fresh veggie loaded with kale and roasted sweet potato fries that are tossed in a tangy vinaigrette and topped with creamy avocado, boiled eggs, toasted pepitas and feta. It’s a hearty mountain of flavor, nutrients and deliciousness!

Ingredients

Scale

Sweet Potato Fries:

2 to 3 medium sweet potatoes, cut into 1/4 to 1/2 inch wide sticks

2 Tbsp. EVOO

1 tsp. smoked paprika

1/2 tsp. garlic powder

Kale Salad:

1 large bunch kale, stems removed and thinly sliced

4 eggs, hard-boiled

2 large avocados, cubed

1/3 c. toasted pepitas

5 oz. feta, crumbled

Vinaigrette:

1/4 c. EVOO

1 lemon, juiced (about 2 Tbsp.)

1 Tbsp. white wine vinegar

1 tsp. dijon mustard

1 tsp. maple syrup

1/2 tsp. cumin

Instructions

To make the fries, toss the sweet potatoes with the EVOO, paprika, and garlic powder on a parchment lined baking sheet/s. Arrange the fries evenly and bake at 425 to 20 to 30 minutes.
Meanwhile, make the vinaigrette by whisking together the EVOO, lemon juice, vinegar, mustard, maple syrup, cumin and salt.
Arrange the kale and sweet potato fries in a serving bowl. Add the vinaigrette and toss to lightly coat. Top with the boiled eggs, avocados, pepitas and feta. Enjoy!

Keywords: kale, salad, sweet potato fries, fall salad, feta, pepitas, pumpkin seeds