This is a fabulous salad that can be eaten as a meal or a side dish. Keep leftovers in the fridge for an easy lunch the next day--delicious!
2 sweet potatoes, washed and diced (do not peel as that is where a lot of the fibre is)
1 tablespoon olive oil
1 teaspoon fresh thyme
1 bunch of kale, stemmed and chopped
¼ cup pumpkin seeds
1/4 cup dried cranberries
1/3 cup feta cheese, crumbled
3 tbsp olive oil
1 tbsp apple cider vinegar
juice of 1/2 a lime
salt and freshly ground black pepper to taste
Directions;
Preheat oven to 375F. Place sweet potatoes on baking sheet, toss in olive oil and thyme. Roast until tender, about 20 minutes.
In a large bowl, put kale, sweet potatoes, pumpkin seeds and cranberries. Drizzle with olive oil, vinegar and lime juice. Salt and pepper to taste. Toss lightly and top with crumbled feta cheese
