Kale, sweet potato, cranberry salad
565 cals, 11p, 33c, 40f (per meal)
3 tbsp (45mL)
1 tsp (3g)
1 tsp (5mL)
4 tbsp, chopped (27g)
4 tbsp (56g)
2 tbsp (20g)
1 sweetpotato, 5" long (210g)
1 bunch (170g)
1
Preheat oven to 400F (200C).
2
Toss sweet potato cubes in about 1/3 of the oil, reserving the rest for later, along with the cinnamon and a sprinkle of salt.
3
Roast sweet potatoes in the oven for about 23 minutes and then sprinkle on the pecans and roast for another 7 minutes until sweet potatoes and soft and pecans are toasted. Remove them from the oven and let them cool down a little.
4
Toss the kale, sweet potatoes, pecans and all other remaining ingredients together. Serve.