Make 1 recipe of Maple Vinaigraitte Dressing

Quinoa

• Cook quinoa to package directions. About 20 minutes.
• Preheat oven to 375 degrees for roasting the sweet potato.

Kale prep

• Remove kale leaves from stems and chop into bite size pieces. Follow by a good rinse and dry well. I use a salad spinner to speed up the drying process.
• Once you have prepared Kale, add the Maple Vinaigrette dressing. About 2/3. This will allow the kale to tenderize. Let sit for about 30 minutes or as long as the rest of the prep takes. Set aside.

Sweet potato

• Peel the sweet potato and cut into bite size pieces. About 1 inch or so.
• Place potato in bowl and add 1 tbsp oil, 1/2 tbsp brown sugar, pinch of salt. Toss well and place a parchment lined baking sheet.
• Bake at 375 degrees for 15-20 minutes. You want these slightly brown but tender. If it cooks too long it will dry out.
• Once cooked, remove from oven and allow to cool.

Assembling the salad

• To finish the salad, add feta, raisins, quinoa, sweet potato, salt, pepper to the kale and toss. Taste it and add remaining dressing if needed.