Harvest Bowl with Marinated Kale, Roasted Veggies, and Feta

​SERVINGS: 4
DIETARY: Gluten-Free, Vegetarian
DIFFICULTY: Easy
PREP/COOK TIME: 20 min/20 min

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Harvest Bowl

• 16 oz. kale, chopped
• 2 sweet potatoes, medium dice
• 2 green apples, medium dice
• 8 oz. Brussel sprouts, halved
• 8 oz. broccoli florets
• 6 oz. feta cheese crumbles
• 6 oz. pine nuts, toasted
• 3 tbsp. olive oil
• 1 c. dressing of your choice
• Salt and pepper

1. Preheat oven to 450F.
2. Toss the sweet potatoes in a bowl with 1 tbsp. of olive oil and salt and pepper. Mix evenly and place on an 11x18 sheet tray.
3. ​Repeat the same process with the broccoli and then the Brussel sprouts. Place vegetables in the oven for about 20-25 minutes or fully cook.
4. Remove vegetables from the oven and let cook.
5. Mix the dressing and kale in a large bowl, cover, and let marinade in the fridge for 1 hr.
6. Remove kale from the fridge and assemble the salad with the vegetables on top. Garnish with pine nuts and feta cheese.