Kale Salad with Roasted Sweet Potato and Apple

By á-2721

Ingredients

• 2 sweet potatoes cut into 3/4 inch pieces
• 6 T olive oil
• Salt and pepper
• 3 T fresh lemon juice
• 2 T dijon mustard
• 2 bunches kale with stems removed and leaves torn into bite size pieces
• 1 apple thinly sliced
• 1/4 c chopped roasted almonds
• 4 oz. shaved pecorino

Preparation

Step 1

Heat oven to 400. Toss the sweet potatoes with 2 T oil and 1/4 t salt and pepper on 2 rimmed baking sheets. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18-20 minutes. Let cool slightly.
Meanwhile, whisk together lemon juice, mustard, remaining 4 T oil, and 1/4 t salt and pepper in a large bowl. Add the kale and rub together with clean hands to tenderize and coat the leaves.
Add apple, almonds, and sweet potatoes and toss to combine.
Served topped with the pecorino.