Roasted Sweet Potato Kale Salad Bowls with Apples and Blue Cheese

Winter salad bowls never looked or tasted so good when you season and roast sweet potatoes and add them to bowls of chopped kale, red apples, blue cheese, and shredded carrots, then drizzle with balsamic and fresh cracked black pepper.

Show of hands for those of you that thinking about salads make you think about summer?! My hand definitely would have went straight up in the air – until recently that is. I always thought of a fresh salad with a glass of crisp white wine enjoyed on a patio with the sun shining. In this 20 degree winter weather I think about mashed potatoes, mac and cheese, and other various calorie-heavy comfort foods.

When I talked about changing my eating habits now that I’m 34 that meant that I’ve started to dig deep and really meal plan and meal prep. It’s only been a few weeks and while it hasn’t been perfect, I know that I’m running a marathon and not a sprint. When I’m left with an entire day or afternoon to cook I am great about staying on track. When I’m in a pinch and feel like I’m running around in 5 different directions that’s when I make the bad decisions.

Winter salad bowls never looked or tasted so good when you season and roast sweet potatoes and add them to bowls of chopped kale, red apples, blue cheese, and shredded carrots, then drizzle with balsamic and fresh cracked black pepper.

When I thought about what staples I could meal prep that would be healthy, delicious and food that I could use in various dishes sweet potatoes immediately came to mind.

Roasted sweet potatoes are just so tasty, healthy for you, and you can season them either sweet, salty, spicy or a little bit of everything just like my Sweet & Spicy Roasted Sweet Potatoes.

I never even made the connection to put them into a salad until I came across a salad recipe that uses roasted butternut squash, and I suddenly had my Oprah “a-ha!” moment! OF COURSE I should be adding sweet potatoes to salad. What a lovely idea for the winter! And kale seemed like the perfect lettuce to use. Is that what they mean when people say they made a ‘winter salad’? I assume it means they’re using fruits and vegetables that grow well in the winter?

Winter salad bowls never looked or tasted so good when you season and roast sweet potatoes and add them to bowls of chopped kale, red apples, blue cheese, and shredded carrots, then drizzle with balsamic and fresh cracked black pepper.

I’ve been on an apple kick lately so I used my apple slicer and in 1 minute I had perfectly sliced and diced apples to throw into the salad. And you guys know about my blue cheese obsession, but honestly, blue cheese and apples pair so well together. The flavors contrast each other in a beautiful way.

Winter salad bowls never looked or tasted so good when you season and roast sweet potatoes and add them to bowls of chopped kale, red apples, blue cheese, and shredded carrots, then drizzle with balsamic and fresh cracked black pepper.

Just like with the Crunchy Asian Chicken Quinoa Bowl with Spiralized Cucumbers, I would recommend a light dressing. I used a touch of balsamic and olive oil, with fresh cracked pepper. It gives the salad a great, healthy, light flavor, doesn’t take away from the flavors of the fruit, vegetables and cheese, and it keeps it light on calories.


Do you have a favorite winter salad? Tell me about it!

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Cheers!
Heather

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Winter salad bowls never looked or tasted so good when you season and roast sweet potatoes and add them to bowls of chopped kale, red apples, blue cheese, and shredded carrots, then drizzle with balsamic and fresh cracked black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 2 bowls

Roasted Sweet Potato Kale Salad Bowls with Apples and Blue Cheese

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 2 c. kale, chopped
  • 1.5 c. carrots, shredded
  • 2 small apples, sliced and chopped
  • 1 large sweet potato, peeled, chopped and roasted
  • 2 tbsp. blue cheese crumbles
  • 1 tbsp. olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Balsamic vinegar
  • Extra-virgin olive oil

Instructions

  1. Preheat your oven to 450 degrees.
  2. In a medium bowl toss the sweet potatoes with 1 tbsp. olive oil until coated, then add salt, pepper and garlic powder to your taste. Toss until the potatoes are coated evenly then lie out on a baking sheet. Bake for 20 minutes, stirring after 10.
  3. In two bowls divide the kale, apples, carrots, and blue cheese crumbles evenly.
  4. Add the roasted sweet potatoes, then drizzle with just a little balsamic, olive oil and fresh cracked pepper. Enjoy!
6.6.15
http://creativelifeexplored.com/roasted-sweet-potato-kale-salad-bowls-apples-blue-cheese/

Cheers!
Heather

*This post contains affiliate links that I will be compensated for if you choose to purchase through them.


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