Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 tsp olive oil (for kale massage)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 5 oz curly kale, stems removed and chopped
  • 1 medium apple, thinly sliced
  • ⅓ cup dried cranberries
  • ½ cup feta cheese, crumbled
  • ½ cup pecans, toasted
  • ¼ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with 2 tbsp olive oil, salt, pepper, and smoked paprika until evenly coated.
  3. Spread potatoes in a single layer on the baking sheet and roast for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and centers are tender.
  4. Place chopped kale in a large mixing bowl, drizzle with a teaspoon of olive oil and a pinch of salt, and massage with your hands for 2–3 minutes until soft.
  5. In a small jar or bowl, combine apple cider vinegar, maple syrup, and Dijon mustard. Slowly whisk in the extra virgin olive oil until the dressing is emulsified and creamy; season with salt and pepper.
  6. Add the warm roasted sweet potatoes to the bowl with the massaged kale.
  7. Fold in the sliced apple, dried cranberries, feta cheese, and toasted pecans.
  8. Drizzle with the apple cider vinaigrette and toss gently to combine.