Roasted Sweet Potato & Kale SaladInspired by a recipe by Georgeanne Brennan from Salad of the Day Serves 3-4 1  lb. Sweet Potatoes 1 1/2 TB Extra Virgin Olive Oil 1/2 tsp Sumac - not in the original recipe but I used it because I didn’t have limes for the dressing 1/2 tsp Salt - I used Eatwell Farm Tomato Salt 1/4 cup Pecans - coarsely chopped 1/4 cup fresh Lime juice - No limes in the house so I used 3 TB Apple Cider Vinegar 1 1/2 TB Maple Syrup 1/4 cup minced Green Onion, including tender green portions 1/2 bunch Red Russian Kale, stemmed and leaves torn Freshly ground Pepper, to taste Preheat oven to 450 F.  Peel the sweet potatoes and cut them into 1” chunks.  Put them in a large baking pan, drizzle with 1 TB olive oil, sprinkle with the salt and sumac, stir to coat.  Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced, 25 to 30 minutes.  Meanwhile, in a dry fry pan over medium low heat, toast the pecans, stirring until fragrant and starting to brown, about 5 minutes.  Pour onto a plate to cool.  In a large bowl, stir together the lime juice or apple cider vinegar, maple syrup and the remaining olive oil.  Add hot roasted sweet potatoes, the pecans, green onion and kale.  Stir well and season with salt and pepper.  Serve immediately, or let cool to room temp and stir again before serving.  I did not serve it immediately, but instead put the salad into a bowl while the sweet potatoes were still hot and covered it with a plate, the heat cooked the kale just a bit making it a little more tender.  We ate this with the Lettuce and Arugula Soup