Kale & Roasted Tomato Salad

• Dressing
• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 pinch salt
• Salad
• 8 cups kale
• 24 grape or cherry tomatoes
• 1 tablespoon olive oil
• 1 pinch salt
• 1/2 cup feta cheese (a creamy one), cubed
• 1/4 cup pumpkin seeds, shelled & toasted

1. In a large mixing bowl whisk together the oil, lemon juice, maple syrup, mustard and salt until emulsified. Set aside.
2. Cut out the stems of the kale and discard, as that is the bitter part. Chop the kale into bite size pieces, wash it well and spin dry in salad spinner. Set aside in the fridge.
3. Preheat the oven to 350 F. Place the tomatoes on a small baking sheet. Drizzle with the oil, sprinkle with salt. Bake for 20 to 25 minutes. Remove from the oven and cool to room temperature. Refrigerate.
4. Add the kale to the dressing and toss until it is coated. Place in the fridge for 30 to 60 minutes.
5. Place the kale onto a large serving platter or individual plates. Top with the tomatoes, feta cheese and pumpkin seeds. Serve immediately.

dressing, olive oil, lemon juice, maple syrup, mustard, salt, salad, kale, grape, olive oil, salt, feta cheese, pumpkin seeds

Taken from food52.com/recipes/23451-kale-roasted-tomato-salad (may not work)