Sweet Potato Kale Salad

Sweet & salty.  Bright color & lots of antioxidants.  This salad is a STAPLE, that I have on a weekly basis (typically a few times/week) for its taste and nutrition profile. Winter is a time to make the most of seasonal produce (AKA dark leafy greens and roasted root vegetables).  Roasted Root Vegetables hold up well in the cold winter months, but they are available all year (hence it's a yearly staple for me!).  Kale is a superfood for it's incredible Vitamin K, A, and C content.  Vitamin K is known for it's benefit for blood clotting, bone health, and has been shown to help with blood sugar regulation.  Kale is also a superfood for it's high antioxidant status that has been shown to prevent acute and chronic diseases. Kale has only 36 calories per cup, and 2-3 g protein, and 2-3 g fiber. As for Sweet potatoes, these incredible veggies are highest in vitamin A, helpful for vision and immunity.  Sweet potato (1 cup baked) is 40 g carbohydrate, but also 4 g fiber, and 2-3 g protein.  To top off kale and my orange root veggie favorites, you've got almonds in this salad which provide Vitamin E, Biotin, and their most famous nutritent - unsaturated fats.  Almonds help with satiety, hormone and blood sugar regulation, and has been shown to be helpful in reducing cholesterol, helping with weight management, and managing blood sugar problems such as diabetes.

If not for all the nutritional benefits, this sweet and salty, colorful salad is always a weekly staple in my house for it's top notch taste!

Ingredients:

• 1 Sweet Potato, Roasted (To roast: chop into 1" cubes, bake in oven with salt/olive oil at 400F for 30 minutes)

• 1 bunch Kale

• 1/2 cup Almonds (or a handful of trail mix)

• Dressing: Balsamic Vinegar, Olive Oil, Garlic, Salt/pepper

Wash kale, remove stems, and chop roughly and add to a large mixing bowl.  Drizzle olive oil and salt on kale and start to massage your kale leaves by squeezing and scrunching between your fingers until kale starts to wilt.  Add roasted sweet potatoes and almonds and balsamic vinegar.  (Option to add grilled chicken, fish, or additional protein/nuts/neans/seeds).

Substitutions:

• Kale - Kale Varieties (Curly, Lasinato, Purple), Spinach, Chard, Mixed Greens

• Sweet Potatoes - Parsnips, Carrots, Purple Potatoes, Butternut Squash, Acorn Squash

• Almonds - Pistachios, Walnuts, Pecans, Pine nuts, Chia seeds, Cashews