Warm Kale Salad With Roasted Sweet Potatoes

This kale salad features roasted sweet potatoes, cranberries, and a maple vinaigrette.

Ingredients

• For the dressing:
• 2 tablespoons vegetable oil
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the sweet potatoes:
• 1 medium sweet potato
• peeled and cut into ½-inch cubes
• 1 teaspoon vegetable oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the kale:
• 8 cups chopped kale
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons pepitas
• 2 tablespoons dried cranberries

Method

1. Preheat oven to 400 degrees. For the dressing, into a small bowl, whisk ingredients together and set aside.
2. For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper. Bake 20 minutes. Halfway through, toss sweet potatoes.
3. For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook approximately 2 minutes, tossing constantly. Kale should soften but not wilt.
4. Into a large bowl, transfer kale, add sweet potatoes, pepitas, cranberries, and dressing. Toss and season with salt and pepper to taste.