Ingredients:

  • 2 lbs sweet potatoes, peeled and 1/2-inch cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cups kale, stems removed and thinly sliced
  • 1 tsp extra virgin olive oil
  • 2 medium Honeycrisp apples, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted pecans
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with 2 tbsp olive oil, cinnamon, cayenne, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 20-25 minutes, tossing halfway through, until edges are mahogany-colored and tender.
  4. While potatoes roast, place sliced kale in a large bowl with a teaspoon of olive oil and a pinch of salt. Massage by hand for 2-3 minutes until softened.
  5. Stir sliced apples and dried cranberries into the massaged kale.
  6. Whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until emulsified.
  7. Add warm roasted sweet potatoes to the kale mixture, drizzle with dressing, and toss gently.
  8. Top with crumbled feta cheese and toasted pecans before serving.