Warm Sweet Potato and Kale Salad

For the Salad

Preheat oven to 375°

Peel and dice the sweet potato and red onion into 1/2” cubes.

Place sweet potatoes and onions on a roasting pan, drizzle with a few tbsp olive oil and season with S+P to taste. Roast for about 30 minutes or until fork tender.

While the sweet potatoes are roasting fill a medium size pot with water and bring to a boil. Add in 1 1/2 cup of orzo (or any other type of small cooked pasta) and cook until al dente.

Prep the kale by washing the leaves and removing the stems. Roughly chop the kale and add it to a large bowl with a few tsp of olive oil. You can massage the Kale for a minute or two to soften it up.

When the orzo is done, drain and add it to the bowl with the kale.

Remove the potatoes from the oven and let cool slightly for several minutes before adding them to the bowl.

At this point you can whisk together the dressing. Measure the olive oil, apple cider vinegar, honey, Dijon mustard, smoked paprika and S+P and whisk until everything is combined.

Add the cooled potatoes to the kale and garnish with the feta cheese, dried cranberries, and pumpkin seeds.

Drizzle the dressing over the salad and gently toss.

Enjoy!