Ingredients
- 2 sweet potatoes, diced
- 1/2 cup diced pancetta
- 1 head of kale, washed and cut into 1 inch pieces
- 1/4 cup olive oil
- 1 tsp salt
- 1 apple, diced
- 1/2 cup manchego or cheddar cheese, cut into 1/2 inch cubes
- 2 tbsp apple cider vinegar
- 1/2 cup Diamond of California® Chopped Pecans, toasted
The Steps
- Preheat the oven to 400 degree. Combine the sweet potatoes and pancetta on a large rimmed baking sheet.
- Bake for 20 minutes until potatoes are cooked through and pancetta is crispy.
- While the potatoes cook, combine the kale, olive oil and salt in a large bowl. Use your hands to massage the oil into the kale to soften the greens.
- Add the cooked potatoes, pancetta, apple and cheese to the kale, toss with apple cider vinegar to combine.
- Top with pecans before serving
