Mustardy Kale Salad With Roasted Sweet Potato and Apple

INGREDIENTS

Pink lady or honeycrisp apple

Sweet potatoes (about 2 pounds)

2 tbsp

Dijon mustard

3 tbsp

Lemon juice, fresh

Kosher salt and black pepper

6 tbsp

Olive oil

1/4 cup

Almonds, roasted

4 oz

Pecorino

bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)