Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas

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1. 1
   Preheat oven to 375 degrees F.
2. 2
   Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
3. 3
   Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
4. 4
   While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl.
5. 5
   Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
6. 6
   Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
7. 7
   Once sweet potato cubes are done cooking, add it to the kale.
8. 8
   Pour into 4 salad bowls, or 1 large bowl for sharing.
9. 9
   Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)