Roasted Sweet Potato and Fig Salad with Honey-Balsamic Dressing

• 3
  large sweet potatoes
  peeled & cubed
• 2
  tbsp
  olive oil
• 200
  g
  kale or cavolo nero
  hard stems removed
• 4
  figs
  quartered
• 2
  celery sticks
  finely chopped
• 60
  g
  toasted pecan nuts
• sea salt & freshly ground black pepper

DRESSING

• 2
  tbsp
  balsamic vinegar
• 1
  tbsp
  maple syrup
• 1
  tsp
  Dijon mustard
• 4
  tbsp
  extra virgin olive oil

1. Preheat the oven to 180°C (fan)/400°F/gas 6.
2. Toss the cubed sweet potato with the olive oil and a generous pinch of salt and pepper on a baking tray. Roast for 40–45 minutes until the pieces are golden and tender throughout.
3. While the sweet potato roasts, whisk together the balsamic vinegar, maple syrup and Dijon mustard. Slowly whisk in the extra virgin olive oil, then season to taste with salt and pepper.
4. Put the kale into a large bowl and pour over half the dressing. Massage the leaves with your hands until they soften, darken and reduce in volume.
5. Combine the roasted sweet potato with the massaged kale, quartered figs, chopped celery and toasted pecans. Toss gently to coat, then divide between bowls and drizzle with the remaining dressing before serving.