Kale Harvest Salad with Gruyère
This hearty kale salad is perfect for serving before Thanksgiving or a Fall dinner party. It's made with cozy roasted sweet potatoes (thank you can be made in the air fryer!), red apple slices and salty gruyere shavings.
Ingredients
| 1 | small, sweet potato, diced |
| 2 tbsp | olive oil |
| ½ tsp | garlic powder |
| ½ tsp | smoked paprika |
| cracked black pepper | |
| 1 | head of kale, stems removed and thinly sliced |
| 1 cup | cooked quinoa, cooled |
| 1 | small red apple, thinly sliced |
| ⅓ cup | roasted pepitas |
| 2 oz | Le Gruyere AOP, shaved |
| ⅓ cup | balsamic vinaigrette |
Instructions
- Preheat the oven or air fryer to 400 F. Toss the diced sweet potato with olive oil, garlic powder, smoked paprika, salt, and cracked black pepper until the potato is evenly coated.
- If cooking in the oven, place on a small sheet pan and cook for 15-16 minutes or until the potato is tender. If cooking in the air fryer, place the sweet potato into the cooking basket and cook at 400 F for about 10 minutes or until tender. Remove from the oven and allow to cool.
- In a large bowl add chopped kale. Drizzle with olive oil and massage kale until the leaves are slightly wilted and bright green.
- Add quinoa, apple slices, roasted pepitas, cooled sweet potato and gruyere shavings to the kale. Drizzle with ⅓ cup (or more to taste) of balsamic vinaigrette and gently toss together.
