Roasted Kale and Sweet Potato Salad
Crispy roasted kale is only one of many standouts in this exceptional harvest salad recipe. Golden sweet potatoes and candied pecans battle in taste and blend in perfect unison with complementary fresh apples. This nourishing salad would make an impressive addition to a holiday meal, a filling lunch or an ideal accompaniment to smoked sausage, pork chops or baked chicken for a weeknight dinner.
Serves 4 to 6
Ingredients:
- 2 sweet potatoes, peeled and chopped into 1” cubes
- 2½ tbsp. olive oil, divided
- ½ tsp. salt, divided
- ½ tsp. pepper, divided
- 12 oz. kale leaves, stems removed
- 1 apple, chopped
Dressing:
- 2 tbsp. olive oil
- 1 tbsp. honey or brown sugar
- 1 tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 1 tbsp. apple cider or red wine vinegar
- ⅛ tsp salt
- Pinch of pepper
Candied Nuts:
- 1 tbsp. butter
- 1 c. pecans, walnuts, cashews or almonds
- ¼ c. brown sugar
- ⅛ tsp. salt
Print Recipe
Instructions:
- Preheat the oven to 425°F. Place the sweet potatoes onto a baking sheet and drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt and pepper each. Toss to combine.
- Spread the potatoes in a single layer so they aren’t touching each other. Bake for 20 minutes. Toss and flip the sweet potatoes, then bake for 5 to 10 minutes more, or until roasted and tender. Set aside to cool and reduce the oven temperature to 350°F.
- On another baking sheet, combine the kale, the remaining 1½ tablespoons of oil and ¼ teaspoon of salt and pepper each. Massage the leaves until they are well coated with oil. Bake until the edges crisp, 15 to 20 minutes, rotating the pan and tossing halfway through.
- While the potatoes and kale are baking, prepare the dressing and pecans.
- Whisk together or shake in a closed jar the olive oil, honey or brown sugar, mayo, Dijon, apple cider vinegar, salt and pepper. Set aside at room temperature.
- Line another baking sheet with parchment paper (do not use wax paper or the nuts will stick). Melt the butter in a nonstick skillet over medium heat. Add the nuts, brown sugar, water and salt. Cook, stirring constantly, for 4 to 5 minutes, or until most of the liquid has evaporated and the nuts are toasted. Immediately spread out the nuts in a single layer on the prepared baking sheet. Cool for 5 to 10 minutes.
- In a large salad bowl, add the roasted kale, roasted sweet potatoes, chopped apple and candied nuts. Drizzle with dressing and toss to combine.
