Roasted Sweet Potato and Kale Salad with Honey Mustard Dressing

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and cube the sweet potatoes into 1-inch pieces.

3. 3

   Toss the sweet potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Spread the sweet potatoes on a baking sheet and roast for 35 minutes, stirring halfway through, until golden and tender.

5. 5

   Chop the kale and thinly slice the red onion.

6. 6

   In a large bowl, massage the kale with 2 tablespoons of olive oil and 0.5 teaspoon of salt until slightly softened.

7. 7

   In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, remaining 0.5 teaspoon of black pepper, and a pinch of salt.

8. 8

   Add the roasted sweet potatoes, red onion, crumbled feta cheese, and walnuts to the kale. Toss to combine.

9. 9

   Drizzle the honey mustard dressing over the salad and mix well.

10. 10

    Serve immediately or refrigerate for up to 30 minutes before serving.