Sheet Pan Salad with Mandarin Rosemary Dressing
Sweet potatoes, onion, apple, walnuts, and kale are all roasted together and served with mandarin rosemary dressing. The perfect make ahead lunch.
Ingredients
- 3 cups sweet potato peeled and chopped
- 2 medium honeycrisp, appled diced
- 1/2 large red onion, sliced
- 2 T olive oil
- 1 tsp smoked paprika
- kosher salt and pepper to taste
- 1 bunch kale destemmed and torn into bite size pieces
- 1/4 cup walnuts
- 1 mandarin orange peeled and chopped
- rotisserie chicken cut into bite sized pieces
Mandarin Rosemary Dressing
- 1 clove garlic minced
- zest and juice of 1 mandarin orange
- 1 T apple cider vinegar
- 1/2 tsp dijon mustard
- 1 T honey
- 1 tsp fresh rosemary, chopped
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Lay the sweet potatoes, apple, and onion on to the sheet pan. Drizzle with olive oil and sprinkle with paprika, salt and pepper. Toss to combine. Roast for 30-40 minutes, stirring every 15 minutes.
- To make the dressing add all dressing ingredients to a small bowl or glass jar cover. Shake to combine.
- When the veggies are done roasting add the kale and dressing to the sheet pan and toss to combine with the roasted veggies. Sprinkle the walnuts on top and return the pan to oven to roast for 5-7 more minutes.
- Add the salad to a bowl and top with rotisserie chicken, if you choose and mandarin orange. Enjoy!
Notes
This salad is great served fresh, but also tastes delicious for up to 4 days after making. Enjoy it cold or reheat.