1 Stokes Purple® sweet potato, chopped into 1” cubes
Salt and pepper, to taste
1 tbsp olive oil
1 bunch Lacinato kale, ribs removed and chopped
1/4 cup crumbled Goat cheese
1/4 cup Driscoll's raspberries
1 tbsp pumpkin seeds
2 tbsp olive oil
1 garlic clove, grated
1 tsp grated lemon zest
1 1/2 tsp dijon mustard
2 tsp apple cider vinegar
Preheat over to 400. Toss chopped potatoes with olive oil, salt, and pepper and bake for 15 minutes, or until potatoes are tender.
Massage chopped kale with hands to soften.
In a small bowl or mason jar, combine ingredients for salad dressing. Set aside.
Once potatoes have cooled, toss kale, potatoes, goat cheese, raspberries, and pumpkin seeds in a large bowl with dressing.
Serve and enjoy!