Spiralized Sweet Potato And Kale Salad

• 1 sweet potato medium, peeled
• 1 tablespoon olive oil
• salt
• pepper
• 3 cups kale coarsely chopped
• 1 Fuji Apple small, chopped into small pieces
• 1/4 cup candied walnuts
• 1/3 cup goat cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons dijon mustard
• 1 garlic clove minced

1. Next, heat the olive oil in your KitchenAid(R) 5-Ply Copper Core 12" Nonstick Skillet set over medium heat. Add the sweet potato noodles and saute until softened, about 6 to 8 minutes. Season with salt and pepper. Set aside to cool. Meanwhile, mix together your maple balsamic dressing by whisking the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl. Season with salt and pepper, to taste.
2. To make the salad, secure yourKitchenAid(R) Spiralizer Attachment to the hub of your Artisan(R) 5-Quart Tilt-Head Stand Mixer. Attach the Spiralizing Blade of your choice (I used the Medium Spiralizing Blade) and slide the Peeling Arm into place. Turn the Stand Mixer to Speed 2 to simultaneously peel and spiralize your sweet potato.
3. Heat the olive oil in your KitchenAid(R) 5-Ply Copper Core 12" Nonstick Skillet set over medium heat. Add the sweet potato noodles and saute until softened, about 6 to 8 minutes. Season with salt and pepper. Set aside to cool.
4. To make the maple balsamic dressing, whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl. Season with salt and pepper to taste.
5. To assemble the salad, layer the kale in a bowl. Top with cooked sweet potato, Fuji apple, candied walnuts, and goat cheese. Serve with maple balsamic dressing and enjoy!

olive oil, salt, pepper, apple small, candied walnuts, goat cheese, extravirgin olive oil, balsamic vinegar, maple syrup, mustard, garlic

Taken from www.yummly.com/recipe/Spiralized-Sweet-Potato-and-Kale-Salad-2099183 (may not work)