Tweak a Week #1 Leafy Green Recipe

KALE SALAD WITH ROASTED SWEET POTATO, DRIED CHERRIES, FETA CHEESE

For the salad:

• 2 medium sweet potatoes, diced into cubes

• 1 tablespoon olive oil

• 1 teaspoon maple syrup

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 1 large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)

For the dressing:

• 2 tablespoons olive oil

• 1 tablespoon fresh orange juice or lemon juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon dijon mustard

• 1 teaspoon maple syrup

• Freshly ground salt and pepper, to taste

For the topping:

• 1/4 cup pumpkin seeds

• ¼ cup feta cheese crumbles

• ⅓ cup dried cherries

• ½ cup roasted or canned chickpeas

Directions:

1. Preheat oven to 375 degrees F.

2. 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.

3. Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.

4. While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl.

5. Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.

6. 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.

7. Once sweet potato cubes are done cooking, add it to the kale.

8. Pour into 4 salad bowls, or 1 large bowl for sharing.

9. Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)