Savory Roasted Sweet Potato Salad with Feta & Cranberries

This colorful sweet potato salad works great as a Thanksgiving meal starter or side dish. The creamy feta cheese, sweet cranberries and tangy dressing create a mouthwatering combination of flavors and textures. Our Semi-Dry, with subtle hints of lemon peel, tangerine and stone fruits make for a perfect pairing.  

Roasted Sweet Potato Salad 

Ingredients

For the salad: 

• 2 medium sweet potatoes

• 1 tablespoon olive oil

• 1 large bunch Tuscan kale, stemmed and finely chopped

• 1/4 cup feta cheese

• 1/4 cup dried cranberries

• Salt and pepper

• roasted pumpkin seeds (optional)

For the dressing:

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1.5 tablespoon maple syrup

• 2 cloves of garlic, minced

Method

1. Preheat the oven to 375F.

2. Place cubed sweet potatoes on a baking sheet, toss with olive oil, salt and pepper. 

3. Roast for 35 minutes, stirring halfway through.

4. While the potatoes are cooking, chop kale. 

5. Prepare your dressing, add all ingredients to a bowl, whisk evenly. 

6. Add kale to a large bowl, pour dressing over.

7. Massage (with clean hands) the dressing into the kale, coat evenly (this helps soften the kale). 

8. When potatoes are finished mix in with the kale. 

9. Add feta cheese, dried cranberries, and pumpkin seeds, if desired. Toss and serve.