Sweet Potato and Kale Salad with Bacon and Apple

Looking for a delicious and nutritious salad that combines vibrant flavors and textures? This Sweet Potato and Kale Salad with Bacon and Apple is the perfect choice! 

The combination of sweet and savory flavors, along with a tangy homemade dressing, makes this dish enough to complement any meal. Plus, it's easy to prepare and perfect for any occasion, from casual family dinners to festive gatherings.

Ingredients

• For the Salad:
• 1 large sweet potato
• 1/2 red onion
• 2 tsp olive oil
• Salt and black pepper, to taste
• 4 strips of bacon
• 1 bunch of kale
• 1 cored and diced apple
• 2 sliced green onions
• For the Dressing:
• 1/4 cup apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (or more, to taste)
• Salt and black pepper, to taste
• 1/2 cup raw, unsalted sunflower seeds (optional)
• 1/4 cup bacon grease or another oil

Instructions

1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). Prepare a 12 x 18-inch rimmed baking sheet by lining it with parchment paper to prevent sticking.

2. Prepare the Vegetables:

• • Sweet Potato: Peel the sweet potato and cut it into 3/4-inch cubes, which should yield about 2 cups. Place the diced sweet potato in a mixing bowl.
  • Onion: Dice the red onion into 3/4-inch pieces and add it to the bowl with the sweet potatoes.

3. Season and Bake:

• • Drizzle the olive oil over the sweet potatoes and onions. Season with salt and freshly ground black pepper to taste. Stir the mixture until the vegetables are evenly coated with oil and seasoning.
  • Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  • Bake in the center of the preheated oven for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork but not mushy. Once done, remove from the oven and set aside to cool.

4. Cook the Bacon:
In a large skillet, cook the bacon over medium heat, turning occasionally, until it is browned and crispy, about 5 to 8 minutes. Once cooked, remove the bacon from the skillet, crumble it, and set it aside. Reserve the bacon fat in the skillet and allow it to cool slightly (do not refrigerate).

5. Prepare the Kale:

• • Remove the tough stems from the kale leaves and rinse the leaves thoroughly under cold water. Place the kale in a colander to drain.
  • To help dry the kale, gently press it with paper towels. Once dry, cut the kale into bite-sized pieces and transfer it to a large salad bowl.

6. Combine the Salad Ingredients:
Add the cooled sweet potatoes, red onion, diced apple, and sliced green onions to the bowl with the kale.

7. Make the Dressing:In a pint jar with a tight-fitting lid, combine about 1/4 cup of the reserved bacon fat (or oil if you don't have enough fat) with the apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper to taste. Secure the lid and shake vigorously until the dressing is well combined.

8. Dress the Salad:
Pour the dressing over the salad and toss everything together until the ingredients are evenly coated.

9. Finish and Serve:
Top the salad with the crumbled bacon and, if desired, sprinkle with raw sunflower seeds for added crunch. Serve immediately and enjoy your delicious sweet potato and kale salad!

This vibrant salad combines the earthy flavors of sweet potatoes and kale with the savory crunch of bacon and the sweetness of apples, making it a nutritious and satisfying dish.