Name: Kale Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 2 tsp maple syrup; 1 tsp dijon mustard; 1 tsp apple-cider vinegar; ½ tsp salt; ¼ tsp black pepper; 1 medium sweet potato; 1 tsp vegetable oil; ½ tsp salt; ¼ tsp black pepper; 6 cups chopped kale; 2 cups arugula; ¼ tsp salt; ⅛ tsp black pepper; ½ cup roasted chickpeas; 2 tbsp pomegranate seeds

Kale, a super-nutrient, is slightly cooked in this warm salad which allows the dressing to seep into the leaves adding tons of flavor. Add roasted sweet potatoes and a few other healthful ingredients and you have an amazing salad that stands alone or can be served as a side.

For the dressing:

2 tbsp vegetable oil

2 tsp maple syrup

1 tsp dijon mustard

1 tsp apple-cider vinegar

½ tsp salt

¼ tsp black pepper

For the sweet potatoes:

1 medium sweet potatopeeled and cut into 1/2 inch squares

1 tsp vegetable oil

½ tsp salt

¼ tsp black pepper

For the kale:

6 cups chopped kale

2 cups arugula

¼ tsp salt

⅛ tsp black pepper

½ cup roasted chickpeasyou can also use canned - just be sure to drain, rinse and pat dry

2 tbsp pomegranate seedsor dried cranberries

Preheat oven to 400 degrees.

For the dressing, into a small bowl, whisk ingredients together and set aside.

For the sweet potatoes, place on a baking sheet and toss with oil, salt, and pepper. Bake for 20 Minutes. Halfway through, toss sweet potatoes.

For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.

Into a large bowl, transfer kale, add sweet potatoes, chickpeas, pomegranate seeds, and dressing. Toss and season with salt and pepper to taste.