Sweet Potato and Kale Salad

Summary

Yield	5 Servings

sweet potatoes

salt & pepper

1⁄3 cup

balsamic vinegar

2 tablespoons

honey

1 tablespoon

stone ground mustard

1 teaspoon

Salt

1 tablespoon

fresh thyme

1⁄2 teaspoon

red pepper flakes

1⁄3 cup

olive oil

Dyno Kale (de-stemmed and shredded)

1 cup

pomegranate

1⁄3 cup

red onion (minced)

1⁄2 cup

pine nuts (toasted)

1⁄3 cup

dried cranberries

Boil sweet potatoes until tender; cool and dice into cubes.
Place, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a mixing bowl. Whisk slowly adding the olive oil until dressing combines together. Save ¼ cup of dressing on the side.
Add the cooled sweet potatoes, shredded kale, pomegranate, red onion, pine nuts and minced cranberries into the bowl, and toss to coat.
Refrigerate for at least 30 minutes then add more dressing and season with salt/pepper before serving.