Kale and Sweet Potato Salad

Nutrition per serving

Ingredients

• 150 gKale
• 250 gSweet Potato
• 30 gPecans
• 20 mlOlive Oil (Extra Virgin)
• 10 mlMaple Syrup
• 5 gDijon Mustard
• 15 mlLemon

Instructions

1. 1

   Preheat oven to 400F (200C).

2. 2

   Dice sweet potato and toss with olive oil, salt, and pepper. Roast 20-25 minutes.

3. 3

   Remove kale stems and chop leaves. Massage with a bit of olive oil and lemon juice.

4. 4

   Toast pecans in a dry skillet for 3 minutes.

5. 5

   Whisk olive oil, maple syrup, Dijon mustard, and lemon juice for dressing.

6. 6

   Combine kale, roasted sweet potato, and pecans in a bowl.

7. 7

   Drizzle with dressing, toss, and serve.