Roasted Sweet Potato Pesto Salad

Preheat the oven to 375 F. Chop the sweet potato into ½” pieces and put them in a single layer on a parchment lined baking sheet. Coat the sweet potato in the oil, shake some salt and pepper over them and bake in the oven for 30 minutes, stirring a couple of times part-way through. Once the sweet potato is soft, remove pan from the oven and allow potatoes to cool slightly.

In a large salad bowl, toss the baby kale (or spinach or spring green mix) in the pesto sauce. Add the diced avocado, green onion and roasted sweet potato and toss together.

I like serving this salad slightly warm by adding the roasted sweet potato when it’s still warm. If you’d prefer, allow sweet potato to cool all the way before adding it to the salad.