Kale and Sweet Potato Salad with Ginger Dressing

Ingredients

• 2 bunches of Toscano Kale, washed and stems removed
• 4 large honey crisp apples 1 pomegranate, de-seeded
• 1/2 cup pumpkin seeds
• 3 medium sweet potatoes
• 1 teaspoon cinnamon
• 1 teaspoon melted coconut oil
• 1 teaspoon berber spice
• For the dressing:
• 4 tablespoons white vinegar
• 1 knuckle of ginger
• Dash of Himalayan Salt
• Dash of Cracked Black Pepper
• 1 Tablespoon Olive Oil
• 1 Tablespoon fresh local honey

Instructions

1. Pre-heat oven to 350 degrees. Begin by peeling and chunking the sweet potato and placing in a bowl. Toss the sweet potato with the melted coconut oil, berber, and cinnamon until evenly coated. Place the sweet potatoes on a baking sheet and cook for 20 minutes, or until soft and golden brown on the outside. (This is something you can prep beforehand or earlier in the day.)
2. To prep the salad, take kale and make sure leaves are torn to a size that is easy to eat in a salad. Layer in the cooled sweet potato, pomegranate seeds, chunked apples, and pumpkin seeds.
3. Make the dressing by placing all ingredients in a blender or food processor. Once the dressing is fully blended, pour over the salad evenly and then toss.
4. Serve right away in order to have the freshest flavors for your guests.