1 large bunch Tuscan kale stemmed and very finely chopped – roughly 6 cups
1/4 cup pumpkin or sunflower seeds
1/3 cup dried cherries
Dressing:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
salt and pepper to taste
Instructions
Preheat oven to 450°F. Place cubed sweet potatoes on baking sheet lined with parchment (for easy clean-up), drizzle 1 teaspoon coconut or avocado oil over the top then add garlic powder and salt.
Toss to evenly coat the sweet potatoes with oil and spices. Spread sweet potato cubes evenly around pan and roast for 30-35 minutes until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop your kale and add it to a large bowl.
Now to prepare the dressing: In a small bowl add the olive oil, lemon juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your 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 them to the kale.
Before you serve the salad, top with pumpkin or sunflower seeds. Don’t add the seeds until you are ready to eat; you want them crunchy.