Roasted Sweet Potato & Kale Salad

• 4-1/2 qt. sweet potatoes, peeled, cut into 1/2-inch cubes
• 6 Tbsp. extra virgin olive oil
• 4-1/2 qt. Thinly sliced, tightly packed kale, stems and ribs removed
• 3 cups sweet onions, thinly sliced
• 1-1/2 cups Crumbled cooked bacon
• 1-1/2 cups unsalted sunflower kernels
• 1-1/2 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing

1. Toss potatoes with oil; spread in single layer on parchment paper-lined sheet pans.
2. Bake in 400 degrees F (200 degrees C) standard oven 20 min.
3. or until golden brown and tender, stirring after 10 min.
4. Cool to room temperature.
5. Combine potatoes and remaining ingredients in large bowl; mix lightly.
6. Let stand 20 min.
7. before serving.

sweet potatoes, extra virgin olive oil, sweet onions, bacon, unsalted sunflower, tomato

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potato-kale-salad-165521.aspx (may not work)