Roasted Sweet Potato, Kale and Pepitas Salad

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  1 tsp or 7g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

• Kale

  Raw

  6 cup, chopped or 402g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vinegar

  Cider

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Maple syrups

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pumpkin and squash seed kernels

  Seeds, dried

  ¼ cup or 32g

• Feta cheese

  ¼ cup, crumbled or 38g

• Cherries, tart, dried, sweetened

  ¼ cup or 40g

• Lemonade

  Frozen concentrate, white

  ½ fl oz or 18g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

Directions

1. Preheat the oven to 375°F.
2. Place the cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil and maple syrup, then add garlic and salt. Toss to coat evenly.
3. Spread the sweet potato cubes evenly on the pan and roast for 35-45 minutes, stirring halfway through, until fork-tender.
4. While the sweet potatoes are roasting, chop the kale if not already done and place in a large bowl.
5. Prepare the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and maple syrup until smooth.
6. Pour the dressing over the kale and massage gently with your hands to incorporate the flavors and soften the leaves.
7. Once the sweet potatoes are done, add them to the kale.
8. Divide into 4 salad bowls or serve in one large bowl for sharing.
9. Top with pumpkin seeds, feta, and chickpeas just before serving to maintain their crunch.