Description
Sweet potato and almond salad with honey-mustard dressing is a simple, satisfying and nutritious fall or winter meal. Gluten-free, paleo, and vegan-friendly.
Ingredients
Scale
Salad
- 2 medium sweet potatoes, cut into ¾ inch pieces
- 1 tablespoon extra virgin olive oil, coconut oil, or butter, plus a little olive oil to massage the kale
- 1 small bunch of Lacinato kale (about 6 loosely packed cups), ribs removed, shredded and massaged with salt and olive oil
- 1 apple, cored and chopped into 1/2 inch pieces
- ¼ cup roasted almonds, roughly chopped
- ¼ cup shredded parmesan (optional)
Honey-Mustard Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- salt and pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the cut sweet potatoes with enough oil to lightly coat (about 1 tablespoon) and season with salt and pepper.
- Spread the sweet potatoes onto two baking sheets and roast until browned and crispy, about 25-30 minutes, tossing once halfway through. Let cool slightly.
- Roughly chop the massaged kale into smaller pieces.
- Make the dressing. Whisk mustard, lemon juice, salt, pepper and honey until smooth. While whisking, slowly drizzle in olive oil until emulsified.
- In a large bowl, mix together the kale, dressing, sweet potatoes, apple, and almonds. Garnish with shredded parmesan if using.