2 1/2Tablespoonschutney, (I used pear) or apricot jam
1Tablespoon Dijon mustard
1 mediumgarlic clove
Kale and Garnish
1 bunchlacinato kale
1/4 cup toasted almonds
1/4 cupdried sour cherries or dried cranberries
Preheat oven to 425 F. Peel sweet potatoes lengthwise in stripes. Cut into 3/8" slices on a slight angle. Combine salt, ground cumin, ginger, and cinnamon in a small bowl. Place sweet potato slices on a baking sheet and brush with olive oil. Sprinkle with salt/cumin/ginger/cinnamon mixture on both sides. Bake for 25 minutes until browned and fork tender. Let cool slightly.
Meanwhile, prepare vinaigrette. Mince garlic clove. Combine balsamic vinegar, chutney or jam, mustard, honey, minced garlic, and sea salt in a bowl and whisk in olive oil.
To prepare kale, de-stem and cut into thin ribbons. Place in a bowl with 1/4 teaspoon sea salt and massage with your hands until volume decreases considerably. Set aside.
Slice scallions thinly and rough chop toasted almonds. To assemble salad, line a large platter with massaged kale. Make rows of cooked sweet potatoes. Drizzle with vinaigrette. Garnish with sliced scallions, toasted almonds, and dried cherries or cranberries.