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1 small sweet potato, peeled and cubed
oil, such as Gefen Canola Oil, to taste
salt, to taste
paprika, to taste
1 head of fresh kale
8 strawberries, cleaned and sliced
1/2 red onion, sliced in thin half-moons
2 tablespoons honey-glazed slivered almonds
1/2 cup Gefen Canola Oil
2 tablespoons agave (Gefen Honey can be subbed if you don’t have)
1 teaspoon Haddar Dijon Mustard
1 teaspoon Tuscanini Apple Cider Vinegar
1 teaspoon poppy seeds
Preheat oven to 400 degrees Fahrenheit. Place sweet potato on a Gefen Parchment-lined cookie sheet. Drizzle with oil and sprinkle with salt and paprika, to taste. Bake for 40 minutes, until crunchy and crouton-like.
In a small bowl, whisk together all dressing ingredients.
Place kale in a large bowl. Pour dressing over kale, massaging gently, then add remaining salad ingredients and roasted sweet potato. Toss together to combine.
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