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)
Directions
- 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.
- Wash and check the kale for bugs. Dry well. Cut into bite-size pieces and place in a bowl.
- Add the sweet potato, sliced peppers, dried cranberries and sunflower seeds.
- Pour the dressing over the salad and serve.
- 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
- Whisk all the dressing ingredients together. Pour over salad.
- Can keep refrigerated for 3–4 days.

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