Sweet Potato, Pumpkin Seeds and Kale Salad

 It's savory, crunchy, green and it's good for you!  As is always my goal...............this bad boy is simple deliciousness!  You'll need 6 things: kale, lemon, avocado, red onions, sweet potato, spinach and pumpkin seeds.  Let's do this.

1 sweet potato

5-6 leaves of kale

1 big handful of spinach

1/4 of a red onion diced

1 lemon

1 avocado

1/4 of salt

1 tbsp olive oil

Salt and pepper to sprinkle and taste

1/4 cup of pumpkin seeds

Wash greens and strip kale from the thick stalks.  I usually use these leftover stalks in a green juice/smoothie so that I don't waste anything.  You can tear kale into smaller pieces or chop it down.  That actually sounds kind of barbaric.  Let's try something like gingerly dice.  Peel sweet potatoes into about 1-inch cubes.  Coat with olive oil, salt and pepper.  Roast in the oven at 375 degrees for 30 mins.  Heat a skillet to medium and lightly toast pumpkin seeds until they slightly brown.

Dressing:

Blend avocado, juice from lemon, 1/4 tsp of salt and a bit of water to thin the dressing.  Blend until chunky or smooth.  Whichever you prefer...I like anything with texture, so I like it chunky.  

Dice red onions and add to the greens.  Once the sweet potatoes are fully cooked, add them to the greens.  Add the dressing, mix together then toss the toasted pumpkin seeds on top.  The sour of the lemon in the dressing, the sweet of the potato, the salty accents and the crunch of the seeds combine into something amazing!

Enjoy!

Thank you for reading!  My people, I appreciate you all so much.  Be happy and healthy.  Ciao!