Looking for something to do with the abundance of kale you have in your fridge? Here’s another fabulous, nutrient dense kale salad recipe to add to your repertoire!
Mustardy Kale Salad With Roasted Sweet Potato and Apple is crunchy, sweet, and tangy all at once. This hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino.
Mustardy Kale Salad With Roasted Sweet Potato and Apple
Serves 4
Ingredients:
2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
6 tablespoons olive oil
sea salt and black pepper
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 bunches Dinosaur 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
1/4 cup chopped roasted almonds
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 parchment paper-lined baking sheets. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.
2. Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
3. 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 topped with the pecorino.
Tip:
Massaging the kale helps break down the tough fibers. Because of its sturdy texture, kale can be dressed up to 2 days in advance. Add the remaining ingredients just before serving.
Inspired by: http://www.realsimple.com/food-recipes/browse-all-recipes/kale-salad-sweet-potato-apple-00100000108217/index.html
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