Kale and Sweet Potato Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the diced sweet potato on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

3. 3

   Roast the sweet potato in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.

4. 4

   In a large bowl, combine the chopped kale, roasted sweet potato, pomegranate seeds, and chopped walnuts.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.

6. 6

   Pour the dressing over the salad and toss to combine.

7. 7

   Serve immediately or refrigerate for up to 2 hours before serving.