Mustard Kale Salad with Roasted Sweet Potatoes and Grapes
Author: Allie
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
  • 2 sweet potatoes cut into 1" pieces
  • 10 cups Tuscan or lacinto Kale, thick stems removed and leaves torn into bite-sized pieces
  • ⅓ cup pecans, toasted
  • ½ cup red grapes, quartered
  • 2 ounces crumbled feta cheese
  • for the dressing:
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 3 teaspoons honey
  • salt and pepper to taste
  1. Heat oven to 400 degrees. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on a baking sheet. Roast, rotating the potatoes halfway through, until lightly browned and tender, 20-25 minutes.
  2. Meanwhile whisk together 4 tablespoons olive oil, lemon juice, Dijon mustard and ¼ teaspoon each of salt and pepper in a large bowl. Add the kale and massage together with clean hands to tenderize and coat the leaves.
  3. Add in the grapes, pecans, sweet potatoes and feta. Toss to combine.
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