makes 2–3 servings
From Julie Francis of Nectar Personal Chef

2 medium sweet potatoes, cut in a small dice
2 Tbsp. coconut oil, at room temperature
1 tsp. cinnamon
2 cups lacinato kale, stems removed, cut in ribbons
¼ cup walnuts, roasted and chopped
1–2 Tbsp. capers
¼ cup thinly sliced red onion
1 red bell pepper, roasted, peeled, and diced
¼ cup crumbled feta cheese

Lemon Sumac Vinaigrette
Juice of 2 lemons
1 garlic clove, minced
½ cup extra-virgin olive oil
1 Tbsp. local honey
½ tsp. sumac

Heat oven to 375º. Toss sweet potatoes in coconut oil, cinnamon, and season with salt and pepper. Roast for 25–30 minutes. When cool, toss with kale, walnuts, capers, red onion, feta, and roasted peppers. Dress to taste with Lemon Sumac Vinaigrette; season with sea salt and fresh ground black pepper.

This colorful salad includes healthy fats from the coconut and olive oils and nuts, fiber and antioxidants from the vegetables and spices, and protein from the dairy. Add chickpeas for additional protein, if desired.