Fall Chopped Salad

Prep Time: 15 minutes | Cook Time: 20 minutes | Serves 4-6

Ingredients

• 1 bunch kale, chopped & stems removed
• 1/2 pound Brussels sprouts, thinly sliced/shaved
• 1 pound sweet potatoes, cut into small cubes
• 1 pear, chopped
• shaved mezzo secco cheese, as desired
• 1/2 cup dried cranberries (optional)
• 1/2 cup sunflower seeds (optional, for extra crunch)

• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• Juice from 1 lemon
• 1 tbsp maple syrup
• 2 tsp Dijon mustard
• Salt & pepper

Instructions

1. Place a baking sheet in the oven and preheat to 400°F.
2. Roughly chop sweet potato and add to a bowl with a drizzle of olive oil and 2 teaspoons of salt. Toss to coat and set aside.
3. Prep remaining ingredients and add to a large serving bowl: roughly chop kale and pear, thinly slice Brussels sprouts, shave Mezzo Seco.
4. When the oven is preheated, carefully remove the hot baking sheet from the oven and line with parchment paper.
5. Add sweet potatoes to the baking sheet and return to oven. Bake for 20 minutes or until fork tender.
6. Whisk together all ingredients for the dressing. Set aside.
7. Add dressing to the salad ingredients in a large bowl and toss to coat. Enjoy!