We prepared the kale two-ways – half is crisped in the oven with sweet potatoes, while the other half stays fresh. Tossed with a citrus dressing, these ingredients come together in a stunning salad that balances decadence and lightness. Cook, relax, and enjoy!
What you’ll need:
1 lb sweet potato 1 oz almonds 2 oz medjool dates 1 small bunch curly kale Pecorino cheese 1 lemon olive oil coarse salt freshly ground black pepper
2 rimmed baking sheets
- Roast sweet potatoes
Preheat oven to 425°F. Slice sweet potato into ½-thick irregular shapes. On a rimmed baking sheet, toss sweet potato with 2 tablespoons olive oil and season with salt and pepper. Roast, flipping halfway through, until golden and tender, 25–30 minutes.
- Toast almonds
Meanwhile, spread almonds on a separate rimmed baking sheet and toast until golden and fragrant, 5–7 minutes. Let cool, then roughly chop. Pit dates and roughly chop.
- Prepare kale
Tear kale into bite-size pieces and place in a large bowl. Toss with 2 tablespoons olive oil and season with salt and pepper. When sweet potatoes have about 8 minutes left, add half of kale to baking sheet. When sweet potatoes are finished the kale will be wilted and crispy in spots.
- Make dressing
Finely grate lemon zest into a small bowl. Squeeze juice into bowl and season with salt and pepper.
- Finish salad
Add warm sweet potatoes and kale to bowl along with almonds, dates, and lemon juice mixture. Toss well to combine.
Divide salad among plates. Using a vegetable peeler, shave pieces of Pecorino on top of salad. Enjoy!