Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas

INGREDIENTS

medium sweet potatoes, diced into cubes

1 tbsp

olive oil

1 tsp

maple syrup

2 cloves

garlic, minced

1/4 tsp

salt

large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)

2 tbsp

olive oil

1 tbsp

fresh orange juice or lemon juice

1 tbsp

apple cider vinegar

1 tsp

dijon mustard

1 tsp

maple syrup

Freshly ground salt and pepper,

1/4 cup

(pepitas) pumpkin seeds

1/4 cup

feta cheese crumbles

1/3 cup

dried cherries

1/2 cup

roasted or canned chickpeas