Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large sweet potato (about 15 ounces), peeled and cut into ¾ inch cubes; 1 tablespoon extra-virgin olive oil, plus 1 teaspoon for the kale; ¼ teaspoon fine sea salt, plus a pinch for the kale; ¼ teaspoon smoked paprika; ¼ teaspoon freshly ground black pepper; 1 bunch curly kale (about 7 ounces); 1 medium apple, cored and cut into ¾ inch cubes; ⅓ cup sliced almonds, toasted; 2 tablespoons hemp seeds (optional); 2 tablespoons Dijon mustard; 1 ½ tablespoons pure maple syrup; 1 tablespoon apple cider vinegar or more to taste; 1 tablespoon fresh lemon juice; ⅛ teaspoon fine sea salt; ⅛ teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil

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https://www.inspiredtaste.net/106573/kale-sweet-potato-salad-recipe/

Kale Sweet Potato Salad Recipe with Maple Dijon Dressing

This kale sweet potato salad recipe just might be one of the best fall salads. Enjoy tender kale, roasted sweet potatoes, apples, and a maple-Dijon dressing.

Rezept

Salad

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 30 Minuten

Zutaten:

1 large sweet potato (about 15 ounces), peeled and cut into ¾ inch cubes
1 tablespoon extra-virgin olive oil, plus 1 teaspoon for the kale
¼ teaspoon fine sea salt, plus a pinch for the kale
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 bunch curly kale (about 7 ounces)
1 medium apple, cored and cut into ¾ inch cubes
⅓ cup sliced almonds, toasted
2 tablespoons hemp seeds (optional)
2 tablespoons Dijon mustard
1 ½ tablespoons pure maple syrup
1 tablespoon apple cider vinegar or more to taste
1 tablespoon fresh lemon juice
⅛ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Arbeitsschritte:

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Mound the sweet potatoes in the middle and drizzle with 1 tablespoon of olive oil, ¼ teaspoon salt, smoked paprika, and black pepper. Toss to coat, then spread into a single layer. When the oven is preheated, roast the potatoes, stirring once, until tender and just beginning to turn a light golden brown, 25 to 30 minutes. Remove from the oven and let cool until just warm.
While the potatoes roast, strip the kale from the stems (these are too tough for the salad). Tear the leaves into 1- to 2-inch pieces, then rinse under cold water. Pat dry with paper towels, then use clean hands to rub 1 teaspoon of olive oil and a pinch of salt into the kale. Massage the leaves until they feel a bit more tender. Set aside on the counter to tenderize even more until the sweet potatoes are ready.
Make the dressing: combine the mustard, maple syrup, apple cider vinegar, lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper, and whisk until well blended and creamy. Whisk in the olive oil, and then taste the dressing. Adjust with additional salt, vinegar, or maple syrup.
To assemble the salad, toss the massaged kale with the sweet potatoes, apples, almonds, hemp seeds if using, and the dressing.