Sweet Potato and Kale Salad


2 medium sweet potatoes, peeled and diced 1 bunch kale, stems removed and leaves chopped 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon maple syrup or honey Salt and pepper to taste Optional toppings: toasted nuts or seeds, crumbled feta cheese, dried cranberries or raisins

Preheat your oven to 400°F (200°C).

Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned.

While the sweet potatoes are roasting, prepare the kale. Place the chopped kale leaves in a large mixing bowl.

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup or honey, and a pinch of salt and pepper to make the dressing.

Pour the dressing over the kale leaves and massage it into the leaves with your hands for a minute or two until the kale begins to soften.

Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the bowl with the kale.

Serve the salad immediately, or refrigerate it for a couple of hours to allow the flavors to meld together.