Monday Musing...Roasted Sweet Potato Kale Salad

Happy Monday beautiful hearts!  If you are looking for a super delicious dish to accent your dining room table and make your belly happy, then look no further!  This warm roasted sweet potato and kale salad is quick, easy and nutritious.  Did you know that one of kale's secret powers is contained in its phytonutrients?  This flashy term is another word for antioxidants!  Phytonutrients help to diminish inflammation, detox the liver and can even protect your brain cells from stress!  Here's another nifty fact.  A serving of kale has more absorbable calcium than a small carton of milk.  Also, kale is on the list of 'dirty dozen,' so that means, try to buy organic when possible!  Enjoy my friends!!
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Warm Roasted Sweet Potato and Kale Salad from www.paleoplan.com
Recipe makes 4 servings
Approximate Prep Time: 10 minutes
Approximate Cook Time: 25 minutes
Quick Tip:  Massage the kale with your fingers as it can make it easier to eat and digest!

Ingredients:
Salad:
1 medium sweet potato peeled, and cubed
1 Tbsp of coconut oil
1 bunch of kale
1/2 c. of dried cranberries
1/4 c. of toasted sunflower of pumpkin seeds

Dressing:
3 Tbsp of olive oil
1 Tbsp of lemon juice
1 tsp of apple cider vinegar
1 medium garlic clove minced
1/4 tsp of sea salt
1/2 tsp of black pepper freshly ground

INSTRUCTIONS:

• Preheat oven to 400 F.  Toss the sweet potatoes with the coconut oil and lay on a parchment lined sheet pan.  Season with salt and pepper and roast until tender, 20-2mins.
• While the sweet potatoes are cooking, tear the kale into bite sized pieces and massage it with your fingers for about 2 minutes.  Put in a bowl with the cranberries and seeds.
• Put the dressing ingredients in a jar and shake until well combined. 
• When the sweet potatoes are done, allow to cool slightly and toss with the kale.  Toss with the dressing and serve warm.