Method

For the Sweet Potatoes

1. Preheat your oven to 415°F (or air fryer to 400°F). Peel and chop the sweet potato into small cubes. Toss with ¼ cup olive oil, salt, pepper, cumin, and cinnamon until evenly coated. Spread onto a lined baking sheet or air fryer basket.

2. Roast in the oven for 45 minutes or air fry for 25 minutes, shaking halfway through. Once done, set aside.

For the Prosciutto

1. Place the prosciutto on a lined baking sheet and broil for 3-4 minutes until crispy, keeping a close eye to prevent burning.

For the Produce

1. Wash and chop the kale, then add it to a large bowl. Drizzle with olive oil and ½ tsp salt.

2. Using your hands, massage the kale for about 5 minutes until tender and slightly softened.

3. Slice the apple and red onion thinly.

Assemble the Salad

1. In a large bowl, combine the massaged kale, roasted sweet potatoes, apple slices, red onion, chopped pecans, goat cheese, and crispy prosciutto.

2. Drizzle with SideDish Honey Dijon dressing and toss well. Enjoy immediately or divide into containers for lunches—good for up to 4 days!