Ingredients:

  • 2 medium sweet potatoes (about 500g / 1.1 lbs), peeled and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 bunch kale (about 250g / 8.8 oz), stems removed and chopped
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 clove garlic, minced (approx. 3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/2 cup pecans, toasted (50g / 1.8 oz)
  • 1/4 cup dried cranberries (optional) (30g / 1oz)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  2. In a large bowl, combine chopped kale with olive oil, lemon juice, and salt. Massage the kale with your hands for 2-3 minutes until it becomes darker green and softer. This breaks down the tough fibers.
  3. In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper.
  4. Add the roasted sweet potatoes and toasted pecans (and cranberries if using) to the massaged kale.
  5. Pour the maple-dijon dressing over the salad and toss gently to combine. Serve immediately.