Mustardy Kale Salad with Bacon and Sweet Potatoes
3 sweet potatoes, cut into 1-inch pieces
5 tablespoons olive oil, divided
½ teaspoon sea salt, divided
¼ teaspoon black pepper, divided
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1-2 bunches kale, stems removed, chopped
2 Fuji apples, cored and sliced
6 pieces of bacon
¼ cup parmesan, freshly grated (optional)
1Place 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.
2 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.
3 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.
4 Add the kale and massage the dressing into the kale leaves. Add the apple, sweet potatoes, bacon and parmesan.
5 Toss together and serve warm.