2large sweet potatoescut into 1/2-inch pieces (do not peel)
6tablespoonsolive oil
2tablespoonsfresh lemon juicefrom about 1/2 squeezed lemon
2tablespoonsDijon mustard
2bunches Lacinato kale or 1 medium bunch curly kaleRemove from the stems and chop
1crisp apple such as Honeycrispcut into half inch pieces
1/4cupchopped almonds or pecans
4ouncesshaved pecorino or parmesan cheese(optional - use nutritional yeast for vegan version)
salt and black pepperto 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).