From Robin Silva
2 peeled, cubed sweet potatoes
½ lb trimmed halved brussels sprouts
2 Tlbs olive oil, 1 tsp chili powder , ½ tsp salt
Toss together, bake at 400 degrees on rimmed baking sheet for ~30 minutes, until browned
Whisk together: 2 Tlbs olive oil, 2 Tlbs lime juice, 2 tsp honey ½ tsp salt, 1/4tsp pepper
6 cups mixed greens in large bowl, top with roasted vegetables, 2 Tlbs toasted pumpkin seeds, crumbled feta cheese, toss with dressing.
Serves 4 as a side, or 1-2 as a larger salad
1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)
½ tsp sea salt, plus more to taste
1 small green apple, diced
½ red onion, finely sliced (or 2 radishes, finely sliced or diced)
½ avocado, diced
½ cup roasted pumpkin seeds/pepitas (on any kind of seeds or nuts)
4 tbsp raw honey
1 lemon, juiced
Chop kale into bite-sized pieces and put in a large bowl. Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens. Massage for a couple minutes, until it has reduced in size and is tender. Add apples, red onion, avocado and pumpkin seeds to the bowl (I might add pomegranate seeds as well! – Emma). In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste. Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!