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Kale and Maple-Roasted Sweet Potato Salad
Ingredients
- 3 tbs pure maple syrup
- 1 tbs extra-virgin olive oil
- 1 tbs lemon juice
- 1/4 tsp sea salt
- 2 sweet potatoes, cut into 1″ cubes
- 1/3 c. of pumpkin seeds
- 1 bunch curly-leaf kale
- 1/2 c. pitted and sliced Medjool dates
- Walnut Vinaigrette (Optional)
Directions
Pre-heat oven to 400 degrees F.
- Line a baking sheet with a parchment sheet. In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
- In a skillet over medium heat, toast pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don’t burn. Transfer to a plate and set aside.
- Served the kale with sweet potato, pumpkin seeds, dates, and dressing.
The Healthy You Diet By Dawn Stone
~ My Life As A Mom
My Life As A Mom 
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