Ingredients
Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 3-4 sprigs of thyme
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon cloves
- ½ teaspoon sea salt
- Black pepper, to taste
Salad:
- 6 cups curly kale, stripped off the stems and cut into bite sized pieces
- 1 teaspoon kosher salt
- ½ of a red onion, chopped
- 1 large Pink Lady or Gala apple, cubed
- ⅔ cup toasted pecans, chopped
- ⅔ cup goat cheese, crumbled by hand
Dressing:
- 1 garlic clove, minced
- Juice from ½ of a lemon
- ¼ cup apple cider vinegar
- 1 teaspoon mustard
- 1 tablespoon honey
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 450°F (232°C). Place the peeled and cubed sweet potatoes onto a large sheet pan. Drizzle with olive oil and sprinkle with cloves, sea salt, and black pepper. Toss to evenly coat. Add thyme sprigs and tuck them under the potatoes to infuse flavor during roasting.
- Roast sweet potatoes: Roast in the oven for approximately 20 minutes, or until the sweet potatoes are tender and have a slight char. Remove from the oven and allow them to cool. Remove thyme sprigs before serving.
- Prepare kale: While the potatoes roast, transfer the curly kale to a large serving bowl. Sprinkle with kosher salt and massage the kale gently for about 10 seconds to soften the texture and enhance flavor. Set aside.
- Make the dressing: In a glass jar, combine minced garlic, lemon juice, apple cider vinegar, mustard, honey, black pepper, and olive oil. Close the jar and shake vigorously to emulsify and blend all ingredients.
- Assemble the salad: Top the massaged kale with chopped red onion, cubed apple, toasted pecans, crumbled goat cheese, and the roasted sweet potatoes. Add additional black pepper as desired.
- Dress and serve: Drizzle the prepared apple cider vinaigrette over the salad. Toss gently to coat all ingredients evenly. Serve immediately or refrigerate. The salad will keep, dressed, for up to 5 days in the fridge.
Notes
- Use Pink Lady or Gala apples for a perfect balance of sweetness and tartness.
- Massage the kale to soften its fibers, making it more tender and palatable.
- Remove thyme sprigs from the roasted sweet potatoes before serving to avoid an overpowering taste.
- Salad can be prepared in advance and stays fresh up to 5 days refrigerated when dressed.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
