For the Salad

  • 1 big bunch kale
  • 1 large sweet potato, cubed
  • 1 red pepper, sliced
  • ¼ cup sunflower seeds (roasted, salted)
  • ¼ cup dried cranberries
  • ¼ cup crumbled feta cheese (optional)
  1. Preheat oven to 450° F. Spread the cubed sweet potato out on a sheet pan. Drizzle with oil and sprinkle with salt. Roast for 30–40 minutes.
  2. Wash and check the kale for bugs. Dry well. Cut into bite-size pieces and place in a bowl.
  3. Add the sweet potato, sliced peppers, dried cranberries and sunflower seeds.
  4. Pour the dressing over the salad and serve.
  5. Optional: crumble feta cheese over the top.

For the Dressing

  • 4 tbsp. fresh lemon juice
  • 2–3 tbsp. pure maple syrup
  • 2 tbsp. oil
  • 2 cloves garlic, crushed
  • Salt
  • Pepper
  1. Whisk all the dressing ingredients together. Pour over salad.
  2. Can keep refrigerated for 3–4 days.