Mustardy Kale Salad With Roasted Sweet Potato and Apple
Crunchy, sweet, and tangy all at once, this hearty salad is ideal for your holiday table.
Ingreadient :
- 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 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
Direction :
- 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 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
