|~From top: sweet potatoes ready for the oven, partially assembled salad, |
fully assembled salad with balsamic drizzle, close-up of the deliciousness~
Serving Size: 2
1 bunch Lacinato or Dinosaur Kale, ribs removed and thinly chopped
1 sweet potato, cubed
2 sprigs of thyme (optional)
3 garlic cloves
3 tablespoons olive oil
1-2 tablespoons lemon juice
2 tablespoons sliced, roasted almonds
Freshly grated pecorino or parmesan cheese
1 tablespoon balsamic reduction (optional)
Sea salt, to taste
Preheat oven to 400 degrees.
Place sweet potato cubes, thyme leaves, and whole garlic cloves on a baking sheet and drizzle with olive oil.
Roast the sweet potatoes for 25-30 minutes in the oven, or until fully cooked and tender.
Meanwhile mix the remaining 2 tablespoons of olive oil with the lemon juice and pour the dressing over the kale.
Top the salad with the roasted sweet potatoes and garlic and garnish with almond slices and freshly grated cheese
Add sea salt to taste and drizzle balsamic reduction over the salad (optional).