• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

This roasted sweet potato, apple and kale salad features lots of fall flavors thanks to cinnamon and maple roasted sweet potatoes and apples, shredded Brussel sprouts, dried cherries, toasted pumpkin seeds and an apple butter and maple vinaigrette.

• 1 medium sweet potato, diced
• 1 large apple ( I like Fuji or Pink Lady), diced
• 1 Tablespoon/15ml extra-virgin oil
• 1 teaspoon maple syrup
• ½ teaspoon fine sea salt
• 1 Tablespoon/15g apple butter (or applesauce)
• 1 Tablespoon/15ml apple cider vinegar
• ½ Tablespoon/7ml maple syrup
• 2 Tablespoons/30ml extra-virgin olive oil
• ½ teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground pepper to taste
• 1/2 lb/227g Brussels sprouts, finely shredded with a sharp knife or on a mandolin
• 1 bunch lacinato kale, stems removed and finely chopped
• ¼ cup/28g pumpkin seeds
• ½ teaspoon extra-virgin olive oil
• Pinch of sea salt
• ¼ cup/40g dried cherries

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