|Mustardy Kale Salad with Roasted Sweet Potato and Apple|
Mustardy Kale Salad with Roasted Sweet Potato and Apple
from Real Simple September 2012
-2 sweet potatoes (about 2 lbs), cut into 3/4-inch pieces
-6 tbsp olive oil
-kosher salt & black pepper
-3 tbsp fresh lemon juice
-2 tbsp Dijon mustard
-1 medium bunch curly kale, thick stems removed and leaves torn into small bite-sized pieces (about 10 cups)
-1 apple (I used Gala, recipe recommends Pink Lady or Honeycrisp), thinly sliced
-1/4 cup chopped roasted almonds
-4 oz shaved Parmesan
1. Preheat oven to 400F. Toss the sweet potatoes with 2 tbsp of the olive oil and 1/4 tsp each salt and pepper. Lay on two baking sheets lined with foil. Roast, rotating the sheets and tossing the potatoes halfway through, for 18-20 minutes, until lightly browned and tender. Allow to cool slightly.
2. Meanwhile, whisk together the lemon juice, mustard, remaining 4 tbsp of oil, and 1/4 tsp each salt and pepper in a large bowl.
3. Add the kale and use your hands to massage the dressing into the kale. (this step can be done up to two days in advance). Just before serving, add the apple, almonds, and sweet potatoes. Toss to combine. Serve topped with the Parmesan.