Ingredients
2 large sweet potatoes, peeled and cubed
1 bunch curly kale, stems removed and chopped
2 large Honeycrisp apples, sliced thinly
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup toasted pecans (optional)
1/4 cup dried cranberries
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
Step 2: Roast the sweet potatoes for 20-25 minutes until tender and slightly browned at the edges. Remove from the oven and let cool for 5 minutes.
Step 3: Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2-3 minutes until it becomes soft and dark green.
Step 4: In a small jar, whisk together the remaining olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper to create the dressing for your apple sweet potato and kale salad.
Step 5: Add the roasted sweet potatoes, sliced apples, pecans, and dried cranberries to the bowl with the kale. Pour the dressing over the apple sweet potato and kale salad and toss thoroughly to combine.
Notes
Massage the kale well to remove any bitterness. You can substitute the pecans with walnuts or sunflower seeds if preferred.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: kale salad, sweet potato salad, autumn recipe, healthy dinner, massaged kale, apple salad
