Mustardy Kale Salad With Roasted Sweet Potato and Apple

Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands.

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2013

Ingredients:

• 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
• 6 tablespoons olive oil
• kosher salt and black pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
• 1 Pink Lady or Honeycrisp apple, thinly sliced
• 1/4 cup chopped roasted almonds
• 4 ounces shaved pecorino

Directions:

Step 1

Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets.

Step 2

Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.

Step 3

Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Step 4

Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine.

Step 5

Serve the salad topped with the shaved pecorino.

Source: realsimple.com