Kale, Roasted Sweet Potato, and Apple Salad with Mustard Dressing
An easy fall salad loaded with nutrition. Mustard adds the tang!
Ingredients
- 2 large sweet potatoes cut into 1/2-inch pieces (do not peel)
- 6 tablespoons olive oil
- 2 tablespoons fresh lemon juice from about 1/2 squeezed lemon
- 2 tablespoons Dijon mustard
- 2 bunches Lacinato kale or 1 medium bunch curly kale Remove from the stems and chop
- 1 crisp apple such as Honeycrisp cut into half inch pieces
- 1/4 cup chopped almonds or pecans
- 4 ounces shaved pecorino or parmesan cheese (optional - use nutritional yeast for vegan version)
- salt and black pepper to taste
Instructions
- Heat oven to 400° F.
- Toss the sweet potatoes with 2 tablespoons olive oil and sprinkle with salt and pepper, then spread on a rimmed baking sheet.
- Roast in the oven for about 20 minutes, tossing halfway through, until starting to brown and are soft when poked with a fork.
- While the sweet potatoes are roasting, whisk together the lemon juice, mustard, and 4 tablespoons of olive oil, then season with salt and pepper to taste.
- Add the kale to a large serving bowl then drizzle the dressing over the top. Use clean hands to rub the kale, which tenderizes it and helps to coat each leave with dressing.
- Add the apple, nuts, and sweet potatoes to the serving bowl and toss to combine.
- Top with shaved pecorino, parmesan cheese, or nutritional yeast (vegan).
Notes
Source: adapted from Real Simple
