INGREDIENTS
1 Tbsp. olive or avocado oil
2 tsp. maple syrup
½ tsp. ground cinnamon
¼ tsp. cayenne pepper
¼ tsp. salt
3 cups peeled and cubed sweet potatoes (about 2 small-medium potatoes)
1 bunch lacinato kale, stemmed and roughly chopped
2 cups arugula (sub spring mix or spinach)
1 medium apple, cored and sliced (or roughly chopped)
3 Tbsp. toasted pumpkin seeds (pepitas)
¼ cup shaved Parmesan or Pecorino cheese (sub plant-based cheesy shreds if making vegan)
Pomegranate arils for garnish optional
1 Tbsp. Dijon mustard
1 Tbsp. maple syrup
2 tsp. white miso paste
2 Tbsp. cider vinegar
3 Tbsp. extra-virgin olive oil
Salt and pepper to taste
INSTRUCTIONS
1. Preheat oven to 425ºF. In a small bowl, combine olive or avocado oil, maple syrup, cinnamon, cayenne, and salt; stir with a whisk. Arrange sweet potatoes on a baking sheet and pour maple mixture overtop; toss until cubes are well-coated. Bake for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.
2. Prepare Maple Vinaigrette by combining mustard, maple syrup, miso, and vinegar in a bowl; stir to combine. Gradually stream in olive oil, whisking constantly, until dressing is smooth. Season to taste with salt and pepper.
3. Place kale in a large bowl and add half of dressing. Use your hands to massage dressing into kale leaves for about 30 seconds, until they start to soften. Add arugula, apple, pumpkin seeds, and cheese; toss to combine. Add sweet potatoes and remainder of dressing; gently toss again until all components are coated in dressing. Garnish with pomegranate arils, if desired.
credit: dishingouthealth.com