Food Recipes Mustardy Kale Salad With Roasted Sweet Potato and Apple 3.9 (98) 10 Reviews By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 5, 2015 Print Share Share Tweet Pin Email Packed with protein and fiber, this hearty main course salad is a nutritional powerhouse. Combine the kale, roasted sweet potato, chopped apple, and almonds in a large bowl and drizzle with a tangy mustard vinaigrette. Once dressed, massage the kale with clean hands to make the salad more palatable. Get the recipe:Mustardy Kale Salad With Roasted Sweet Potato and Apple. Photo: Roland Bello Hands On Time: 20 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces 6 tablespoons olive oil kosher salt and black pepper 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 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) 1 Pink Lady or Honeycrisp apple, thinly sliced ¼ cup chopped roasted almonds 4 ounces shaved pecorino Directions 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. 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. Print Nutrition Facts (per serving) 565 Calories 33g Fat 55g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 565 % Daily Value * Total Fat 33g 42% Saturated Fat 8g 40% Cholesterol 20mg 7% Sodium 1006mg 44% Total Carbohydrate 55g 20% Total Sugars 14g Protein 19g Calcium 533mg 41% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.