Kale and Sweet Potato Salad

Ingredients

• 1 Medium Sweet Potato (, cut into 1/2" dice)
• 1 bunch Tuscan Kale ((also called lacinato or dinosaur kale))
• 1/4 cup Pecans
• 1/4 cup Dried Cranberries
• 1/8 cup Apple Cider Vinegar
• 1 Small Shallot (, minced)
• 1 tsp Honey
• 1/2 tsp Dijon Mustard
• Kosher salt & freshly ground pepper
• 1/4 cup Extra Virgin Olive Oil

Instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place the diced sweet potatoes on a parchment-lined baking sheet. Season with salt & pepper and drizzle with olive oil.

3. 3

   Roast in the oven for 25 to 30 minutes, or until the sweet potatoes are tender.

4. 4

   Meanwhile, make the vinaigrette by whisking all vinaigrette ingredients except for the olive oil in a medium bowl to combine. Then slowly drizzle the olive oil while continually whisking to emulsify.

5. 5

   Adjust the amount of vinegar and honey for your taste.

6. 6

   Remove the stems from the kale and hand tear the leaves into bite-size pieces.

7. 7

   Add the torn kale to the bowl with the vinaigrette and massage the dressing into the kale.

8. 8

   Add the warm sweet potatoes, dried cranberries and the pecans to the bowl and mix to combine.