Baby kale, sweet potato and pumpkin seed Salad

I often have left over sweet potato after Thanksgiving. This recipe uses it up in a unique way. It would also make a surprising salad to serve with Thanksgiving dinner. It tastes fresh and healthy , but with the fall flavours of kale (or spinach), sweet potatoes and pumpkin seeds. 

 The ingredients for the salad (per serving) are:

• approximately 2 cups baby kale (or use spinach or chard or a mixture)
• 1/4 cup sweet potato chunks
• olive oil
• 1 tbsp pumpkin seeds
• 1/4 avocado

Cut the sweet potato into chunks. Mix with a little olive oil to coat. Bake for approximately 15- 20 minutes at 350 degrees until soft and slightly browned. Meanwhile, wash and dry the greens. Measure out the remaining ingredients and prepare the dressing.

The dressing contains:

• 1 tbsp vinegar
• 1/2 tsp honey
• 1/2 tsp mustard
• 1 tsp olive oil

The dressing recipe makes enough for more than one serving unless you want lots of dressing on your salad.