Sweet Potato and Kale Salad

Monday, April 21, 2014

I love my salads.  We have a salad for dinner every other week or so, and it feels sooooo good!  I love getting all those leafy greens in, and feeling full, but light after dinner.  This kale salad has become one of my favorites.  The mustard/lemon dressing gives it a freshness, the apples give it crunch and the sweet potatoes lend some warmth to the flavor.  It really is quite divine!  

Sweet Potato and Kale Salad:
(Original Recipe by Real Simple, slightly modified by me)
2 Sweet Potatoes cut into 1/2" cubes
6 Tbs olive oil
salt and pepper
3 Tbs lemon juice
2 Tbs Dijon Mustard
2 bunches of Kale
1 Pink Lady, Fuji or other sweet apple, thinly sliced
1/4 cup roasted almonds
parmesan shavings

Heat oven to 400 degrees.  With your hands, toss the sweet potatoes in 2 Tbs of the oil until coated.  Lightly salt and pepper them and then stick them in the oven for 18-20 minutes until tender.  You might want to toss them once halfway through.  Once they are cooked, let them cool slightly. 
While the sweet potatoes cook, whisk the lemon juice, mustard and 4 Tbs of oil and 1/4 tsp of salt and pepper in a large bowl. 
Add the kale and with clean hands, rub the kale leaves with the lemon/mustard oil to coat and soften the leaves.  add the apple slives, the almonds and the sweet potatoes and toss them to combine.  Put cheese shavings on top.  

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