Description
Crisp kale leaves are massaged to tender perfection, then tossed with golden-roasted sweet potato cubes and coated in a velvety honey mustard dressing that balances sweet warmth and tangy punch in every bite.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups kale tough stems removed and chopped
- 1/4 cup mayonnaise
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
Instructions
- Preheat oven to 200°C.
- Toss diced sweet potatoes with olive oil salt and black pepper on a baking sheet.
- Roast sweet potatoes for 20 to 25 minutes until tender and lightly golden.
- Meanwhile whisk together mayonnaise honey Dijon mustard apple cider vinegar lemon juice and minced garlic in a bowl until smooth.
- Place chopped kale in a large bowl and drizzle with a little dressing; massage leaves for about 1 minute until softened.
- Add roasted sweet potatoes to the kale and pour remaining dressing over the top.
- Toss gently to coat all ingredients evenly.
- Transfer to a serving platter and serve immediately or chill for 10 minutes before serving.
Notes
- You can substitute spinach or arugula for kale if preferred.
- Adjust honey amount to make the dressing sweeter or more tangy.
- Leftover salad stays fresh in the refrigerator for up to two days.
- For extra texture add toasted pumpkin seeds or chopped almonds before serving.