Warm Fall Salad

Ingredients:

Roasted vegetables

1 medium sweet potato

1 medium head of broccoli

2 tbsp olive oil

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

splash of orange juice

salt and pepper to taste (about 1 tsp each)

Salad

3 cups fresh kale

1 apple - I like honeycrisp

1 cup red onion

1/2 cup finely grated cheddar cheese

1/2 cup pumpkin seeds - Trader Joes has pumpkin spiced pumpkin seeds that are amazing

Dressing

1/2 lemon (juiced)

3 tbsp olive oil

2 tsp honey

salt and pepper to taste

Instructions:

1. Preheat oven or air fryer to 400.

2. Dice sweet potato into cubes, then broccoli into one inch pieces. Line a sheet pan (if using an oven) with tin foil and add the potato and broccoli. Add olive oil, salt, pepper, garlic powder, chili powder, paprika and a splash of orange juice for sweetness.

3. Roast vegetables for 30 minutes.

4. While vegetables are in the oven, use hands to massage kale in a large bowl with olive oil, lemon juice, honey, salt and pepper.* Add roasted vegetables.

5. Add diced apple, thinly sliced red onion, pumpkin seeds and cheddar cheese.

6. Serve with desired protein and or grain. Serving recommendations: chicken, chickpeas, tofu, couscous, farro, or rice.

Notes:

1. *Since fresh kale is so tough, working oil into the kale helps to break it down and it becomes softer and easier to digest. I find that using your hands to do this is more efficient than just mixing with tongs. It might be messy, but it's worth it!