Mustardy Kale Salad With Roasted Sweet Potato and Apple

mustard-kale-apple-salad
Photo by Roland Bello
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 565 calories
    • Fat 33 g
    • Sat Fat 8 g
    • Cholesterol 20 mg
    • Sodium 1,006 mg
    • Protein 19 g
    • Carbohydrate 55 g
    • Sugar 14 g
    • Fiber 11 g
    • Iron 4 mg
    • Calcium 533 mg

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.

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

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

Ingredients

  1. Check 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
  2. Check 6 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 3 tablespoons fresh lemon juice
  5. Check 2 tablespoons Dijon mustard
  6. Check 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)
  7. Check 1 Pink Lady or Honeycrisp apple, thinly sliced
  8. Check 1/4 cup chopped roasted almonds
  9. Check 4 ounces shaved pecorino

Directions

  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.
  2. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.
  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.
  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.
  5. Serve the salad topped with the shaved pecorino.