Kale and Roasted Sweet Potato Salad with Apple and Walnuts

By Carly Reed – October 1, 2014
Photography by Lauren Pape

What You Need

(Serves 4)

2 sweet potatoes, cut into ½ pieces

3 tablespoons olive oil

salt and pepper

1 ½ tablespoons fresh orange juice

2 tablespoons whole grain mustard

1 bunch Tuscan or Lacinato kale, thick stems removed, and leaves torn into bite-size pieces

1 Fuji apple, thinly sliced

¼ cup walnuts

4 ounces shaved Pecorino or Parmesan cheese


How to Make It

1. Preheat oven to 400 degrees Fahrenheit.

2. Toss sweet potatoes in 1 tablespoon of oil. Roast on a sheet pan for 18 to 20 minutes, flipping potatoes half way through, until tender. Allow to cool.

3. While potatoes cook, assemble dressing in a small bowl by combining remaining olive oil, fresh orange juice, whole grain mustard, salt, and pepper. Mix to combine.

4. Place kale in a large bowl. Drizzle dressing over kale, and then use hands to rub dressing into leaves to coat and tenderize.

5. Add roasted sweet potatoes, apple, and walnuts, and toss to combine. Top with shaved cheese before serving.


Did You Know?

While walnuts are full of good-for-you omega-3 fatty acids, watch the amount. A tablespoon or two can add 50 to 100 calories to a salad. There are four tablespoons in ¼ cup, so each salad is garnished with approximately 1 tablespoon.


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