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Prep time: 20 mins

Cook time: 30 mins

Servings: 2–4

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Ingredients

For the Roasted Sweet Potatoes

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3 medium Japanese sweet potatoes (cut into 1-inch chunks, skin on)

2 tbsp Olive oil

2 tsp Balsamic vinegar

1 tsp Garlic powder

⅛ tsp Smoked paprika

½ tsp Dried thyme

¾ tsp Kosher salt

¼ tsp Freshly cracked 4-peppercorn blend (medium-coarse grind)

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For the Balsamic Vinaigrette

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3 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Dijon mustard

½ tsp Honey or maple syrup

½ tbsp Water (to thin)

1 pinch Garlic powder

1 pinch Kosher salt and 4-peppercorn blend

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For the Salad Base & Toppings

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1 bunch Lacinato or curly kale (de-stemmed and chopped into bite-sized pieces)

½ cup Walnuts (chopped)

1 Crisp apple (sliced into thin matchsticks, skin on)

⅓ cup Gorgonzola cheese (crumbled)

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Instructions

1. Prep and Roast the Potatoes

2. Soak (Optional): Soak the 1-inch sweet potato chunks in cold water for 15 minutes. Drain and pat completely dry with a towel to ensure crispiness.

3. Season: In a large bowl, whisk together the 2 tbsp olive oil, 2 tsp balsamic vinegar, garlic powder, smoked paprika, dried thyme, salt, and cracked 4-peppercorn blend into a thin paste. Dump the potato chunks into the bowl and toss vigorously until evenly coated.

4. Bake: Spread the chunks in a single layer on a baking sheet. Roast at 400°F (200°C) for 25 to 35 minutes, flipping halfway through. Keep a close eye on them during the last 5 minutes, as the balsamic glaze will caramelize and brown quickly. Remove and let cool for 5 minutes.

5. Make the Vinaigrette

6. In a small bowl or jar, whisk or shake together the balsamic vinegar, Dijon mustard, honey, a pinch of garlic powder, salt, pepper, and ½ tbsp of water until smooth.

7. Slowly drizzle or shake in the 3 tbsp extra virgin olive oil until the dressing is emulsified and pourable.

8. Build the Salad

9. Massage the Kale: Place the chopped kale in a large salad bowl. Pour half of the vinaigrette over the greens. Using your hands, firmly massage the kale leaves for 1 to 2 minutes until they turn dark green, tender, and reduce in volume.

10. Toast the Nuts: Toast the chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant.

11. Assemble: Add the slightly cooled sweet potato chunks, crisp apple matchsticks, and toasted walnuts to the massaged kale. Toss gently to combine.

12. Finish: Top the salad with crumbled gorgonzola cheese and a final drizzle of the remaining vinaigrette.

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