1small bunch kale, stemmed, washed, dried, and chopped
1/3cupcurrantsraisins, or goji berries
Instructions
To prepare the dressing, place all dressing ingredients in a food processor or a high speed blender and blend until smooth.
To prepare the salad, start by roasting the sweet potato. Preheat your oven to 400F and line a baking sheet with foil or parchment. Toss the sweet potato cubes in the vegetable oil and transfer them to the baking sheet. sprinkle them with salt and pepper. Roast for 40 minutes, or until gently browning and fork-tender, stirring once halfway through.
Combine the roasted sweet potato and all other salad ingredients in a large mixing bowl. Add the dressing and toss well to mix the salad. Taste the salad and adjust salt, pepper, and lemon juice as needed. Serve.
Notes
Leftover salad will keep for two days in the refrigerator.