My husband and I love this salad so much, I made it twice this week already!
The great thing about kale is that it does not get soggy after you put the dressing on it, so you can enjoy great crisp salad for a couple of days. You could substitute butternut squash for the sweet potato too. It would be equally delicious!
Ingredients for salad:
1 large sweet potato, chopped into bite size pieces
2 tablespoons olive oil
Salt and pepper
2 bunches Lacinato kale or 1 medium bunch curly kale,
thick stems removed and leaves torn into bite size pieces.
1 red apple (Gala or Honeycrisp), cored, halved, and thinly sliced.
1/4 cup chopped roasted almonds
Parmesan shavings
Dressing:
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
4 tablespoons olive oil
Salt and pepper, to taste
Preparation:
Heat oven to 400 degrees F. Toss the sweet potatoes with oil and sprinkle with salt and pepper. Spread out on a parchment covered baking sheet (for easier clean up!). Roast until tender and slightly browned, about 20 minutes, rotating the baking sheet and tossing the potatoes half way through. Let cool slightly. Meanwhile, whisk the dressing ingredients together in a large bowl. Add the kale and rub together with clean hands to tenderize and coat the leaves, 1-2 minutes. Add the apple slices, almonds, and sweet potatoes and toss together. Top with shaved Parmesan.
Serves 4 well
(Recipe adapted from Real Simple. 2015)
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