Kale and Sweet Potato Fry salad with Hot Honey Mustard Dressing
A quick and easy salad packed with fiber in under 20 minutes!
Ingredients
- 1 sweet potato
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- olive oil for tossing the sweet potato fries
- salt and pepper to taste
- 2 cups baby kale or mixed greens
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- sprinkle of sliced shallot or red onion
Hot Honey Mustard Dressing
- 2 tbsp dijon mustard
- 1/2 tbsp honey or to taste
- 1 tsp crushed red pepper flakes or to taste
- 1/2 tsp cayenne
- extra virgin olive oil to thin
Instructions
- Pre heat your oven or air fryer to 400 degrees.Peel and slice the sweet potato into half inch thick sticks. It doesn't need to be perfect; the size just needs to be similar so they cook evenly.Once they are sliced, toss them on a sheet pan with a little olive oil to coat and the smoked paprika, garlic powder, salt and pepper. Bake the sweet potatoes for about 15 minutes until fork tender. Keep an eye on them so they don't get too brown. Toss the potatoes halfway through cooking time for even browning.While the potatoes are cooking, assemble the greens, tomatoes, cucumber, shallot and avocado slices in a bowl.To make the dressing, combine mustard, honey, red pepper flakes, and cayenne pepper in a small bowl and whisk together. Right before serving, slowly drizzle olive oil into the dressing, whisking until the consistency is how you like.Top the salad with the sweet potato fries and drizzle with hot honey mustard dressing.Enjoy!