Ingredients

• 1 sweet potato
• 0.5 reds onion
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 4 stripss bacon
• 1 bunch kale
• 1 ranny Smith apple - cored and diced
• 2 greens onions , sliced

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12 x18-inch rimmed baking sheet with parchment paper.
2. 2 Peel and dice sweet potato into 3/4-inch pieces, about 2 cups, and place in a bowl. Dice onion into 3/4-inch pieces and add to sweet potatoes. Add olive oil; season with salt and pepper, and stir to combine. Spread vegetables in a single layer on the prepared baking sheet.
3. 3 Bake in the center of the preheated oven until sweet potatoes are fork tender, but not mushy, about 20 minutes. Remove from the oven and allow to cool.
4. 4 Meanwhile, cook bacon in a large skillet over medium heat until brown and crisp, 5 to 8 minutes, turning occasionally. Remove from heat, crumble, and set aside. Reserve bacon fat and allow to cool, but do not refrigerate.
5. 5 Remove tough stems from kale, rinse well, and place in a colander to drain. Lightly press kale with paper towels to assist with drying.
6. 6 Cut kale into bite-sized pieces and place in a large salad bowl. Add cooled sweet potatoes and onions, apple, and green onions.
7. 7 To make dressing, place reserved bacon fat, about 1/4 cup, in a pint jar with a well-fitting lid. If you don't have enough bacon fat, add enough oil to get to 1/4 cup. Add vinegar, mustard, honey, and salt and pepper, to taste. Attach the lid and shake vigorously to combine.
8. 8 Pour dressing over salad, and toss. Sprinkle crumbled bacon over salad, and garnish with sunflower seeds.

Nutrition per serving