I’ve been on a cinnamon kick lately. It’s good in almost everything I eat – apples, oatmeal, nuts, and desserts. Cinnamon has plenty of health benefits. It regulates your blood sugar, help fight illnesses, and it has anti-inflammatory properties. I’ve been craving for sweet potato and kale, so thought I whip something up with cinnamon. It’s a perfect combination if you’re in for the sweeter side of salads.
Serves 2
Salad Ingredients
- 3 cups of chopped curly kale
- ¼ cup of chopped pecans or walnuts
- ¼ cup of unsweetened coconut flakes
- 1 large sweet potato
- ¼ tsp of nutmeg
- ¼ tsp of paprika
- ½ tsp of cinnamon
- 2 tsp of grade b maple syrup
- 1 tbsp of olive oil
Cinnamon Maple Dijon Dressing Ingredients
- 2 tbsp of Dijon mustard
- 2 tbsp of apple cider vinegar
- 1 tbsp of grade b maple syrup
- ¼ tsp of ground ginger
- ¼ tsp of cinnamon
- 1-2 tbsp of olive oil (I like it without olive oil, but feel free to add 1-2 tbsp if needed)
Directions
- Cut sweet potato into cubes
- Add olive oil and massage the sweet potato cubes
- Add nutmeg, paprika, cinnamon to sweet potatoes
- Add maple syrup and massage the cubes
- Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes. Flip potatoes every 10-15 minutes
- Chop kale in pieces. It helps distribute the greens and the potatoes evenly
- Chop walnuts or pecans
- Once your sweet potato is baked add it to a bed of chopped kale
- Add dressing ingredients together and whisk. Make sure the cinnamon and ginger are mix thoroughly
- Pour dressing in your salad and mix
- Sprinkle with coconut flakes and nuts
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