Kale Salad with Roasted Sweet Potato, Feta, Pepitas

skinnytaste.com

missarahlou

subheading: For the salad:

2 medium sweet potatoes, diced into cubes

1 tablespoon olive oil

1 teaspoon maple syrup

2 cloves garlic, minced

¼ teaspoon salt

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

subheading: 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

subheading: For the topping:

¼ cup (pepitas) pumpkin seeds

¼ cup feta cheese crumbles

⅓ cup dried cherries

½ cup roasted or canned chickpeas

Directions at skinnytaste.com

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