ROASTED SWEET POTATO AND KALE SALAD
8 cups kale, shredded
- 1 sweet potato peeled and chopped into bite-sized cubes
- 1/4 cup walnuts raw
- 1/2 cup feta cheese crumbled, optional
- 6 tablespoons white balsamic vinegar
- 4 tablespoons olive oil
- 2 small garlic clove pressed or minced
- 2 teaspoons maple syrup
- Sea salt to taste
Wash and shred kale, removing spines first.
Peel and chop sweet potato.
Preheat oven to 350°F.
Make: 1. Place sweet potato in bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-line baking sheet and bake until soft and edges are browned, about 20 minutes. 2. Meanwhile, place kale in large bowl. Massage for 3 minutes until softened. 3. Add remaining oil, vinegar, garlic, and maple syrup to a mason jar. Shake to emulsify. 4. When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using.] 5. Toss with dressing just before serving.