This huge salad has roasted sweet potatoes seasoned with curry, kale, apples, pecans, and a slightly sweet fig dressing. It’s a stunner and perfect for lunches or a salad dinner!
Ingredients
2sweet potatoes
2tablespoonolive oil
1tablespooncurry powder
¼teaspoonsalt and pepper
2medium apples, diced
5-6cupsKale, torn
1tablespoonolive oil
½lemon, juice only
½cupPecans, roasted
2medium shallot, minced
Fig Dressing:
2tablespoonsfig jam
2tablespoonsbalsamic vinegar
⅓cupolive oil
1tablespoonhoney
Salt and pepper, to taste
Instructions
For Sweet Potatoes:
Preheat oven to 400˚F. Peel and dice sweet potatoes into about 1/2-inch cubes. Toss sweet potato cubes with olive oil, salt, pepper, and curry powder and spread out on a baking sheet. Bake sweet potatoes for about 20 minutes until they are tender and browned in spots. Let cool before tossing into salad.
For Fig Dressing:
Add fig jam, balsamic vinegar, olive oil, honey, and a pinch of salt and pepper to a small bowl and whisk together. As always taste and adjust flavors to your liking.
To Assemble Salad:
Add torn kale to a large bowl and drizzle with a little olive oil, fresh lemon, and a pinch of salt. Use your fingers to work that mixture into the kale, massaging it gently.
Toast pecans in a small skillet over low heat until fragrant, 3-4 minutes. Watch closely so they don’t burn.
Top pecans on kale and add shallot and diced apples. Spread roasted sweet potatoes on top and drizzle with fig dressing.
Leftover salad will keep well in the fridge for 4-5 days.