3 medium sweet potatoes (1 1/2 lb)
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 bunch kale (8 oz)
1/4 cup fresh basil leaves
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 medium red Bartlett (or Bosc) pears
1/2 cup shaved Parmigiano-Reggiano cheese
- Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into 1/2-inch cubes; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange potatoes on baking sheet in an even layer; bake 20–25 minutes, stirring twice during baking, or until tender and starting to brown.
- Remove kale leaves from stems (discard stems) and chop leaves into bite-size pieces. Cut basil leaves into thin strips and toss with kale.* Combine in a screw-top jar: remaining 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with 1/4 cup dressing (the acid in the dressing will help tenderize the kale).
- Remove core from pears and slice thinly. Arrange greens on 6 salad plates; top each with even amounts pear slices and sweet potatoes, then drizzle with remaining 2 tablespoons dressing. Top with cheese; serve.
*Tip: For more tender kale, place in large bowl and drizzle with a small amount of olive oil. Toss for about 1 minute or until kale softens, shrinks slightly, and becomes a deep green color.
NOTE: Add one of these toppings for extra flavor: a sprinkle of toasted, coarsely chopped hazelnuts, slivered almonds, or dried cranberries.