For the Salad

• 2 sweet potatoes, peeled and cut into small cubes
• Extra virgin olive oil, divided
• 2 tablespoons kosher salt, divided
• Freshly cracked black pepper, to taste
• 1 bunch lacinato (dinosaur kale), stems removed and thinly sliced
• Juice of 1 lemon
• 1/ 2 cup dried cherries
• 1/ 2 cup pumpkin seeds
• 1/ 2 cup pecans, roughly chopped
• 1 large honeycrisp apple, thinly sliced
• 1/ 2 cup goat cheese, crumbled

For the Dressing

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 6 tablespoons Extra virgin olive oil

Method

• Step 1

  Preheat oven to 400°F. On a large, foil-lined baking sheet, place sweet potato cubes and drizzle with 1 tablespoon olive oil. Season with 1 tablespoon salt and black pepper (to taste).

• Step 2

  Make sure the sweet potato cubes are evenly coated, then bake for 25-30 minutes, until deep golden brown and very tender. Once done, set aside to cool.

• Step 3

  Meanwhile, in a large bowl place the sliced kale plus 1 tablespoon olive oil, 1 tablespoon kosher salt, black pepper (to taste), and juice of one lemon. Mix and massage the kale for a minute or two to help it tenderize. Set aside.

• Step 4

  Make the dressing. In a medium bowl add in dijon mustard and red wine vinegar. Mix to combine. Whisking the whole time, slowly drizzle in the extra virgin olive oil until you have a thick & creamy dressing.

• Step 5

  Assemble the salad. Place the massaged kale at the bottom of a very large bowl, and top with the cooked sweet potato, dried cherries, pumpkin seeds, chopped pecans, apple slices, and goat cheese. Drizzle the dressing over the top and enjoy!