Spicy Sweet Potatoes

1. Preheat your oven to 425°F, cube your sweet potatoes into 1" thick cubes. Toss in olive oil, cyanne pepper, sprinkle of salt, paprika and drizzle with a little bit of honey. Spread them in a single layer on a parchment paper-lined baking sheet. Then, pop them in the preheated oven for 25 minutes. 

Homemade Apricot Vinaigrette

1. While your sweet potatoes are cooking, make your vinegarette and candied walnuts on the stove. For the vinaigrette, add olive oil, apple cider vinegar, red pepper flakes, chopped shallot and apricot preserves to a small sauce pan.
2. Heat in small pan until simmering and fragrant. Remove from heat and allow to cool while making the candied walnuts. 

Candied Walnuts

1. In a skillet over medium heat, add butter, coconut sugar and walnuts. Then toss to coat the walnuts. Cook on the stove for about 5 minutes until the coating has hardened a little bit. Remove and allow to cool. 

Assembling the Salad

1. Start by chopping 5-6 stalks of kale, removing the stems. Massage your vinaigrette into the kale, to soften the kale and make sure all the pieces are coated.
2. Add pomegranate seeds, sliced apples, sweet potatoes, candied walnuts and top with fresh shaved parmesan Reggiano.