Roasted Sweet Potato and Kale Harvest Salad

For the Salad

• 3 sweet potatoes

• Olive oil

• 2 large bunches of Tuscan kale

• 2 honey crisp apples

• ½ cup dried cranberries

• ½ cup slivered almonds

• ½ cup shaved parmesan (omit if dairy-free/vegan)

For the Dressing

• 1/4 cup apple cider vinegar

• 1/4 cup apple juice or cider

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1/2 tsp garlic powder

• 1/4 tsp ground cinnamon (optional, for a warm note)

• Salt and freshly ground black pepper, to taste

Instructions 

1. Preheat the oven to 425°F. Peel and thinly slice sweet potatoes, coat with olive oil, season with salt and pepper, and roast for 30-45 minutes, flipping halfway. 

2. While the sweet potatoes are roasting, remove kale leaves from stems, finely chop, and massage with a small drizzle of olive oil in a large bowl until softened. 

3. Combine dressing ingredients in a jar, shake vigorously, and set aside. 

4. Add sliced apples, dried cranberries, almonds, and parmesan (if using) to the bowl with the kale. Mix in the sweet potatoes once they have been allowed to cool.

5. Toss with dressing and enjoy! This salad is perfect to bring to holiday gatherings and keeps in the fridge for up to 3 days.