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