This colourful salad has a festive feel with the addition of pomegranates & sweet potatoes.

RECIPE INSTRUCTIONS
1. In a small saucepan, boil the sweet potato for 5-8 minutes or just until tender. Drain well and set aside for about 10 minutes, until cool.
2. Make the dressing: In a small bowl, whisk together the pomegranate juice, oil, vinegar and honey. Set aside.
3. Arrange the kale in a large bowl. Add the dressing and massage the leaves with your fingers for about 2-3 minutes. Sprinkle with the pomegranate seeds, pumpkin seeds, grated parmesan and cooled cooked sweet potato. Toss and serve.

INGREDIENTS
1 small sweet potato, peeled and diced
8 cups thinly sliced kale
1 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
1/2 cup grated parmesan cheese

DRESSING
1/4 cup pomegranate juice
2 1/2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 tsp liquid honey

NOTES
Makes 6 servings.

Prep Time: 10 minutes
Cook Time: 5 minutes

Nutritional Information per Serving
Calories 200
Fat 12g
Saturated Fat 2.5g
Cholesterol 5mg
Sodium 135mg
Carbohydrates 18g
Fibre 3g
Protein 6g