16 oz kale
2 diced sweet potatoes roasted
1/2 cup dried cranberries
6 oz crumbled feta
1/2 cup chopped walnuts
1/2 red onion sliced
1 apple sliced
Sprinkle of pomegranate seeds
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 lemon
1 tbs Dijon
1/2 tbs maple syrup
Salt and pepper to taste
Massage the kale with a small drizzle of olive oil to break down some of its toughness.
Roast the sweet potatoes, let them cool, and then sprinkle them evenly over the salad.
Add dried cranberries, crumbled feta, chopped walnuts, sliced red onion, and apple slices to the salad.
Squeeze lemon juice over the apple slices to prevent browning.
Sprinkle pomegranate seeds on top of the salad.
Prepare the dressing in a Mason jar by combining olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
Bring the dressing separately so that people can add as much as they want before serving.
Refrigerate the salad overnight before serving.
