Baby Kale Salad with Spiced Sweet Potato, Crispy Prosciutto & Grilled Shrimp

1 sweet potato

2 tbsp olive oil

1 tsp chili powder

½ tsp salt

½ tsp pepper

½ tsp ground ginger

¼ tsp garlic powder

¼ tsp paprika

3-4 cups of baby kale 

1 red apple

1 avocado

3 slices of prosciutto 

½ cup chopped walnuts

Grilled Shrimp:

1 lb fresh shrimp, peeled and deveined 

2 tbsp olive oil

Big pinch of S&P

5-6 kabob skewers, soaked in water

Champagne Vinaigrette:

 ¼ cup olive oil

2 tbsp champagne vinegar 

1 clove garlic, minced

1 tsp dijon mustard

½ tsp salt

½ tsp pepper

Preheat the oven to 425 degrees. Wash and peel sweet potato and cut into square pieces. In a bowl  combine sweet potato, olive oil, chili powder, salt, pepper, ground ginger, garlic powder, and paprika. Toss to thoroughly coat and add to one half of a lined baking sheet. Bake for 20 minutes. Then, roughly tear prosciutto into pieces and nest each piece onto the baking sheet. Add the walnuts to the baking sheet, Return to the oven and bake for another 10 minutes. 

While this is cooking, prepare the champagne vinaigrette by combining all vinaigrette ingredients into a small jar or bowl with a lid and shake vigorously. 

Toss shrimp in 2 tbsp of olive and a large pinch of salt and pepper. Thread shrimp on skewers and grill for 2 minutes per side, until pink. If you don’t want to grill you can easily cook these in a skillet. 

When the sweet potato, prosciutto, and walnuts are finished cooking, set aside to slightly cool. 

Add kale to a large bowl and toss with desired amount of vinaigrette. Dice apple and avocado and add to the salad. Add sweet potato, prosciutto, and walnuts and toss to combine. Plate and top with grilled shrimp.