Recipes

This salad is ideal for making ahead for company (or tomorrow's lunch). The sweet potatoes can easily be traded out with the seasons for things like fresh apricots or squash.

Ingredients

• 2 medium unpeeled, cubed sweet potato
  
• Extra-virgin olive oil
  
• Salt and freshly ground pepper
  
• 1bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
  
• 1/4cup almonds, cut roughly in half
  
• 1/4cup feta
  
• 1 apple (I prefer envy) cut into small pieces
• Fresh lemon juice
• Directions
• 1. Heat oven to 425° F. Toss sweet potato cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
  2. In your bowl, toss the kale with the almonds, feta, sweet potatoes and apples. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
  3. Divide salad between two plates or eat straight from the bowl!