Autumn Kale Salad

autumnkaleThis mustardy kale salad from Real Simple brings on autumn with its apple and yam accents. In turn, the leafy superfood’s bite is tempered by the sweet fruits. Ready in about 30 minutes, this salad is hearty on its own or attractive as a side. Tip: Unlike other salad greens, kale is sturdy and so can be dressed up to two days in advance.  


  • 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
  • 6 Tbsp. olive oil 
  • kosher salt and black pepper
  • 3 Tbsp. fresh lemon juice (about 2 large lemons)
  • 2 Tbsp. Dijon mustard
  • 2 bunches kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 
  • 1 Pink Lady or Honeycrisp apple, thinly sliced
  • 1/4 cup  chopped roasted almonds
  • 4 ounces shaved pecorino (found in the gourmet cheese section)


Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly. 

  • Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. 


Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine. Serve topped with the pecorino.

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