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–+ servings

Lemon-Honey Kale and Chicory Salad with Roasted Sweet Potatoes and Fresh Pears

A simple dressing of lemon, honey and olive oil dresses this substantial salad.
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Servings 8 Serving(s)

Ingredients
  

For the sweet potatoes:

  • 2 small (or 1 medium) sweet potatoes, peeled, halved lengthwise and sliced ¼ inch thick
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the dressing:

  • 2 tablespoons lemon juice, divided
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt

For the salad:

  • 1 bunch curly kale, sliced into ¼-inch ribbons
  • 1 large head endive, sliced ¼ inch thick
  • 1 small head radicchio, sliced ¼ inch thick
  • ½ cup sliced almonds, toasted
  • 1 pear, sliced thinly

Instructions
 

  • Make-Ahead Option: You may do the bulk of the preparation for this salad up to a day ahead. Keep the wilted kale/dressing separate from the rest of the ingredients, and toss everything together just before serving.
    Place a sheet pan in oven and preheat to 450ºF.
    In a medium bowl, toss sweet potatoes with oil, salt and pepper.
    When the oven is hot, quickly remove the pan, pour the sweet potatoes onto it in an even layer and place it back in the oven. You want to hear a good sizzle on the sheet pan. Roast the sweet potatoes for 15 minutes, until they are cooked through and beginning to caramelize. Then remove from oven and cool until they are no longer piping hot, about 15 minutes.
    While the sweet potatoes are cooling, whisk together the lemon juice, olive oil, honey and salt in a large bowl. Add in the kale and massage the leaves, squeezing them between your hands, for about 2 minutes. The kale will turn a vibrant green and reduce in volume by about half. Massaging the kale breaks it down and makes it easier to chew. Toss in the endive, radicchio, almonds and pear. Taste for seasoning, add more salt if necessary, and serve.
     
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