courtesy of Janet Gronnow

This warm, colorful and comforting salad is full of texture, flavor, and nutrients. Perfect for a nourishing lunch or dinner

For a heartier variation, add a cup of fully cooked try-color quinoa!

Salad Ingredients
1 tsp oil
1 bunch kale de-stemmed, roughly chopped, massaged a bit with lemon juice or touch of oil
2 cups thinly sliced red cabbage
1/4 tsp kosher salt
1/4 tsp pepper
1 large sweet potato cut into 2 cm cubes + salt and pepper for seasoning + 1 tbsp oil for roasting
1/4 cup pine nuts toasted .
Dressing blend the following until creamy and smooth:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tbsp agave
1 small garlic clove
1 tsp salt
1/4 tsp pepper
1.5 tsp dijon mustard


Method

1. On a baking tray, place sweet potato cubes and drizzle with the olive oil and seasoning. Bake at 375 degrees F for approx 15 to 20 min (may be longer depending on size of cubes) flipping halfway, until tender and lightly browned. Let cool somewhat.
2. Meanwhile, in a large pan add the tsp of oil, kale, red cabbage, salt and pepper. Cook over medium heat for 3 min, stirring often. Place lid on and cook another 1 to 2 min until kale is slightly wilted, if hasn\'t wilted during first few min. Remove to serving bowl, add cooked sweet potatoes, top with pine nuts.
3. Remove to serving bowl, add cooked sweet potatoes, top with pine nuts.