Ingredients

For the Salad:

• 2 large Satsuma Sweet Potatoes, peeled and cubed
• 1 bunch Organic Lacinato Kale, stems removed, leaves chopped
• 1 cup halved Sensei Farms Cherry Tomatoes
• ¼ cup Coconut Cowgirl Vegan Bacon for topping
• ½ cup crumbled Sweet Land Farm Goat Cheese
• ¼ cup toasted pepitas or sunflower seeds
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons Mānoa Honey & Mead ʻŌhiʻa Lehua Honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon freshly grated Okoʻa Farms White Ginger
• Salt and pepper to taste

Instructions

1. Roast the Sweet Potatoes:
   Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. Prepare the Kale:
   Place the chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the kale for 1–2 minutes until softened.
3. Prepare the Dressing:
   In a small bowl, whisk together 3 tablespoons of olive oil, honey, Dijon mustard, apple cider vinegar, grated ginger, and a pinch of salt and pepper.
4. Assemble the Salad:
   Add the roasted sweet potatoes, halved cherry tomatoes, crumbled goat cheese, and toasted pepitas to the kale. Drizzle with the prepared dressing and toss to combine.
5. Top and Serve:
   Transfer the salad to a serving dish and sprinkle with coconut bacon for a savory crunch. Serve immediately.