Ingredients:

  • 2 lbs sweet potatoes, scrubbed and diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 6 cups kale, stems removed and finely chopped
  • 1 cup apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup crumbled goat cheese
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper on a parchment-lined sheet pan. Spread them in a single layer and roast for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are tender.
  2. During the last 5 minutes of roasting, add the chopped pecans to the pan and toast them until they smell nutty.
  3. While the potatoes roast, place the chopped kale in a large mixing bowl. Drizzle with one teaspoon of olive oil and a pinch of salt. Use your hands to firmly massage the leaves for 2-3 minutes until the kale turns a darker shade of green and feels velvety.
  4. Whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a jar until emulsified.
  5. Add the roasted sweet potatoes and toasted pecans to the massaged kale. Fold in the sliced apples and dried cranberries.
  6. Drizzle the maple-dijon vinaigrette over the top and toss gently. Finish by sprinkling the crumbled goat cheese over the surface.