Mustardy Kale Salad with Roasted Sweet Potato and Apple

 Dare I say this is the salad of the season for me? You guys know I don't repeat meals, except for our absolute favorites, all that often. This meal? This is a repeater...I've made it four times in three weeks and can guarantee it won't be the last time it finds its way onto our table in the next few months.
Even Ryan, my mustard-hating husband, gave it his stamp of approval. That's really saying something, because the kale is covered in a mustard-based dressing and there's no hiding the flavor of it! He even went so far as to say he loved the dressing! I think the perfection of this recipe is something in the way the various elements work together. I wouldn't have necessarily combined kale (in a mustard dressing, no less), with roasted sweet potato, sliced apples, chopped almonds, and shaved parmesan, but the meeting of these ingredients is absolutely divine! 
Has my gushing convinced you yet? If not, perhaps the fact that this is a 30 minute meal will! While the potatoes are roasting, dress the kale and set it aside to soften. By the time you've finished chopping the almonds, slicing the almond, and shaving some cheese, your potatoes are soft. Throw it all together and dinner is served! (Note: we've also sauteed the potatoes until soft instead of roasting them and they were just as wonderful that way!)

One Year Ago: Easy Meals for College Students
Two Years Ago: Portobello Mushrooms and Goat Cheese Sliders & Asian Turkey Sliders
Three Years Ago: Mexican Stuffed Mushrooms & Peach and Brie Panini
Four Years Ago: Homemade Kettle Corn

Mustardy Kale Salad with Roasted Sweet Potato and Apple
from Real Simple September 2012

Ingredients:
-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

Directions:
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.