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Kale Salad With Roasted Sweet Potato and Apples


My aunt made this salad on Christmas Eve this year, and it was a big hit. Kale can be pretty bitter, but the dressing really calmed it down and the sweet potato provided great contrast. If you’re using this salad as a main dish, think about adding some bacon or thinly sliced grilled chicken to amp it up a little. Also, we sometimes substitute the pecorino for Parmesan.


  • 2 sweet potatoes, cut into bite-size pieces
  • 6 tbsp olive oil
  • salt
  • black pepper
  • 3 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 2 bunches kale, with the stems removed, torn into bite-size pieces
  • 1 Pink Lady apple, thinly sliced
  • 4 ounces shaved pecorino


  1. Preheat oven to 400 degrees. Toss the sweet potato pieces in two tablespoons of the olive oil and 1/4 teaspoon each of salt and pepper. Spread them on two rimmed baking sheets, and roast them for about 20 minutes, tossing them a little at the half way mark.
  2. Whisk the lemon juice, mustard, remaining olive oil and 1/4 teaspoon each of salt and pepper in a large bowl. Add the kale and rub it together with the mixture until the leaves are coated.
  3. Add the apple and sweet potato, and toss to combine. Serve topped with the pecorino.

Recipe source: realsimple.com

Image source: austinfitmagazine.com

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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