Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 large bunch of curly kale, stems removed and leaves chopped
- 3 tablespoons olive oil, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves, toasted
- 1/3 cup dried cranberries
- 1/4 cup crumbled goat cheese or feta (optional)
- For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss the cubes until they are evenly coated. Spread them out in a single layer to ensure they roast rather than steam. Bake for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown.
- While the potatoes roast, place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a small pinch of salt. Use your clean hands to firmly massage the leaves for 2 to 3 minutes. You will notice the kale turning a darker, more vibrant green and the texture becoming soft and silky. This step is essential for removing the bitterness and making the kale easier to digest.
- In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Stir vigorously until the dressing emulsifies and becomes slightly thick. Taste and adjust the sweetness or acidity to your preference by adding a tiny bit more maple syrup or vinegar.
- Place the pecans in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Immediately remove them from the heat and set them aside. Toasting the nuts adds a much deeper flavor and a better crunch to the final salad.
- Add the roasted sweet potatoes, toasted pecans, and dried cranberries to the bowl with the massaged kale. Pour the dressing over the ingredients. Use tongs to toss everything together until the leaves and potatoes are well-coated. If you are using cheese, sprinkle the goat cheese or feta over the top right before serving to keep it from smearing.
- Cook Time: 45 minutes