INGREDIENTS

•​​ 3 sweet potatoes, cubed into 1” pieces
•​​ 1 bunch of tuscan kale, also known as lacinato kale 1 bunch of red kale, roughly chopped
•​​ 2 cups of radicchio, roughly chopped
•​​ 2 McIntosh apples, thinly sliced
•​​ 1 cup of chopped pecans
•​​ 1/2 cup of raw pumpkin seeds
•​​ 1/4 cup of fresh cranberries

For the walnut and maple vinaigrette:
•​​ 3 tablespoons of roasted walnut oil
•​​ 2 tablespoons of balsamic vinegar
•​​ 2 tablespoons of minced shallots

•​​ 1 tablespoon of grainy mustard
•​​ 2 tablespoons of maple syrup (Preferably Grade B)
•​​ A pinch of sea salt
•​​ Cracked Pepper to taste
•​​ Preheat the oven to 450 degrees.

On a baking sheet, spread out the sweet potato pieces. Drizzle olive oil over the potatoes with a pinch of kosher salt. Roast until tender and lightly brown about 30 minutes.

Meanwhile, hold the tip of the stem of the kale in one hand and pull down along the stem with your other hand, removing the leaf. You can also cut the rib away from the stem if you wish to use a knife. Chop the kale into 1” pieces. Set aside.

In a large mixing bowl, add the vinaigrette ingredients and whisk until combined.

Add the kale, radicchio, apple slices, pecans, pumpkin seeds, and roasted sweet potatoes.. Gently toss the salad with the vinaigrette until fully coated. Sprinkle on the cranberries to garnish. Serve with fresh cracked pepper.

Note: If you have the time to roast the seeds, all the better! On a baking sheet or cast iron pan, gently toast the seeds in the oven at 350 degrees until fragrant and slightly crisp, about 8 -10 minutes.

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