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

Equipment:

2 rimmed baking sheets

Recipe steps:

1. 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.

2. 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.

3. 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.

4. Make dressing

   Finely grate lemon zest into a small bowl. Squeeze juice into bowl and season with salt and pepper.

5. Finish salad

   Add warm sweet potatoes and kale to bowl along with almonds, dates, and lemon juice mixture. Toss well to combine.

6. Serve

   Divide salad among plates. Using a vegetable peeler, shave pieces of Pecorino on top of salad. Enjoy!