سلطة الكيل والبطاطا الحلوة

Peel and dice the sweet potatoes into small cubes

Place the sweet potato cubes in a bowl, add olive oil, salt, pepper, and honey, and mix well.

Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper, then bake in a preheated oven at 220°C (428°F) for 30 minutes or until tender.

Remove the kale leaves from their stems and chop them into small pieces

Prepare the dressing by whisking together apple cider vinegar, olive oil, honey, Dijon mustard, salt, pepper, and minced garlic.

Slice the yellow apples into thin slices without peeling them.

Mix half of the dressing with the chopped kale in a large bowl and toss well.

Add the roasted sweet potatoes and sliced apples to the kale and gently toss them together.

Sprinkle the toasted pecans and cranberries evenly over the salad.

Crumble the goat cheese on top of the salad and drizzle with the remaining dressing.