Mustardy Kale Salad with Bacon and Sweet Potatoes
Mustardy Kale Salad with Bacon and Sweet Potatoes
Place the bacon on a foil-lined baking sheet. Put the bacon in a cold oven, set the oven to 400 degrees and cook for 20 minutes. Remove the bacon from the oven.
In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, ¼ teaspoon each salt and ⅛ teaspoon pepper. Spread the sweet potatoes on two baking sheets. Roasted the sweet potatoes for 25 to 30 minutes or until browned.
Meanwhile, in the same large bowl you plan to use for serving the salad, whisk together the lemon juice, Dijon mustard, and the remaining 3 tablespoons of oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper.
Add the kale and massage the dressing into the kale leaves. Add the apple, sweet potatoes, bacon and parmesan.
Toss together and serve warm.
Ingredients
Directions
Place the bacon on a foil-lined baking sheet. Put the bacon in a cold oven, set the oven to 400 degrees and cook for 20 minutes. Remove the bacon from the oven.
In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, ¼ teaspoon each salt and ⅛ teaspoon pepper. Spread the sweet potatoes on two baking sheets. Roasted the sweet potatoes for 25 to 30 minutes or until browned.
Meanwhile, in the same large bowl you plan to use for serving the salad, whisk together the lemon juice, Dijon mustard, and the remaining 3 tablespoons of oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper.
Add the kale and massage the dressing into the kale leaves. Add the apple, sweet potatoes, bacon and parmesan.
Toss together and serve warm.
Notes
