2 cups organic kale (I use Organic Tuscan Kale from Trader Joe)
1/2 cup pomegranate seeds
1 tablespoon chopped organic walnuts
1 cup roasted sweet potatoes, cubed.
Wash and shake off extra water from the kale and chop fine – put through salad spinner to dry.
Wash and cube a sweet potato. Toss with olive oil and sea salt and roast in a 400 degree oven, tossing frequently. Cook until done – approximately 20 to 30 minutes.
Combine the chopped kale, pomegranate seeds, chopped walnuts, and roasted sweet potatoes in a large bowl; toss to combine. Drizzle the Anti-Inflammatory Turmeric Sun Dressing over salad and toss to combine.
Anti-Inflammatory Turmeric Sun Dressing
Juice + zest of 2 organic lemons
1 clove garlic, minced
1 Tbsp. ground organic turmeric
1 Tbsp. raw local honey — if not vegan
pinch of Himalayan sea salt (to taste)
Blend all ingredients in a blender. Add more avocado if you desire a thicker consistency.