Roland Bello
Hands-On Time
20 Mins
Total Time
35 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

Serve the salad topped with the shaved pecorino.

Ratings & Reviews

/5
Reviews
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