Rating: 4 stars
98 Ratings
  • 5 star values: 40
  • 4 star values: 24
  • 3 star values: 20
  • 2 star values: 11
  • 1 star values: 3

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Credit: Roland Bello

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve the salad topped with the shaved pecorino.

Nutrition Facts

565 calories; fat 33g; saturated fat 8g; cholesterol 20mg; sodium 1006mg; protein 19g; carbohydrates 55g; sugars 14g; fiber 11g; iron 4mg; calcium 533mg.
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