Roasted Sweet Potato and Kale Salad

Instructions

1. 1

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

2. 2

   Place the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.

3. 3

   Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized.

4. 4

   While the sweet potatoes are roasting, prepare the kale by removing the stems and chopping the leaves into bite-sized pieces.

5. 5

   In a large bowl, combine the chopped kale, roasted sweet potatoes, pumpkin seeds, and dried cranberries.

6. 6

   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.

7. 7

   Pour the dressing over the salad and toss to combine.

8. 8

   Serve the salad warm or at room temperature.