Ingredients:

  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 bunch Lacinato kale, stems removed and finely shredded
  • 0.5 cup toasted pecans, roughly chopped
  • 0.5 cup dried cranberries
  • 0.33 cup red onion, very thinly sliced
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 0.25 cup extra virgin olive oil
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, smoked paprika, and sea salt until evenly coated.
  3. Spread the potatoes across the baking sheets in a single layer, ensuring they do not touch. Roast for 25 minutes, flipping halfway through, until edges are browned and centers are tender.
  4. While potatoes roast, place shredded kale in a large mixing bowl with a tiny drizzle of oil. Massage the leaves by hand for 2 minutes until they turn dark green and become tender.
  5. In a small glass jar, combine apple cider vinegar, Dijon mustard, maple syrup, and black pepper. Slowly whisk or shake in 1/4 cup olive oil until emulsified.
  6. Combine the roasted sweet potatoes, massaged kale, pecans, cranberries, and red onion in the large bowl. Pour the dressing over the top and toss gently to combine.