Sweet Potato Salad

• 4 medium-sized sweet potatoes, unpeeled and diced into 1-inch cubes
• 6 to 8 leaves kale, chopped, stems removed
• 1 red bell pepper, chopped
• 1/2 cup shelled raw pumpkin seeds
• 2 tablespoons light olive oil
• 1/2 teaspoon sea salt
• 2 stalks celery, finely chopped
• 1/2 cup dark raisins
• 1/2 cup chopped scallions
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon rice syrup

1. Preheat the oven to 425F.
2. In a 9-x-13-inch roasting pan, combine the potatoes, kale, bell pepper, pumpkin seeds, light olive oil, and salt.
3. Stir well.
4. Bake for 15 minutes, or until the potatoes are fork-tender and golden brown.
5. Let cool.
6. Transfer the vegetables to a large bowl.
7. Add the celery, raisins, and scallions to the cooked vegetables and toss well to mix.
8. In a small bowl, whisk together the extra virgin olive oil, vinegar, and rice syrup until emulsified.
9. Pour the dressing over the vegetables and toss well.
10. Refrigerate until ready to serve.

sweet potatoes, kale, red bell pepper, pumpkin seeds, light olive oil, salt, stalks celery, dark raisins, scallions, extra virgin olive oil, apple cider vinegar, rice syrup

Taken from www.cookstr.com/recipes/sweet-potato-salad (may not work)