Ingredients
2medium sweet potatoes,diced into cubes
1tbspolive oil
1tspmaple syrup
2clovesgarlic,minced
¼tspsalt
1bunchlarge Tuscan kale,stemmed and very finely chopped
2tbspolive oil
1tbsporange juice,or lemon juice, fresh
1tbspapple cider vinegar
1tspdijon mustard
1tspmaple syrup
salt and pepper,freshly ground to taste
¼cuppepitas pumpkin seeds
¼cupfeta cheese crumbles
⅓cupdried cherries
½cupchickpeas,roasted or canned
Preparation
Preheat oven to 375 degrees F.
Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
Spread sweet potato cubes evenly around pan and roast for 35 to 45 minutes, stirring halfway through, until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop kale and add it to a large bowl.
In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing.
Before serving the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas.
