Snow Pea, Sweet Potato and Mandarin Salad

🧂 Ingredients

• 2 sweet potatoes

  peeled and diced
• ½ tbsp extra virgin olive olive oil

  sprayed
• 1 pinch salt
• 3 baby bell peppers
• 8 oz snow peas

  or sugar snap peas
• 3 mandarin oranges

  peeled and separated
• 1 cup frozen peas

  (thawed)
• ½ bunch kale

  stemmed and chopped
• 1 drizzle extra virgin olive oil
• 1 pinch salt
• 2 green onions

  whites and green parts chopped small
• 2 tbsp fresh mint

  leaves
• 2 tbsp fresh cilantro

  leaves and stems
• 2 tbsp olive oil
• ½ lemon

  juiced
• 2 limes

  juiced
• 2 tbsp pure maple syrup
• ¼ tsp salt

Instructions

• 1 Preheat oven to 400 degrees
• 2 Put on water to boil in a small sauce pan
• 3 On a sheet pan add sweet potato, bell peppers, oil sprays and pinch of salt.
  Bake for 20-30 minutes until sweet potatoes are fork tender and bell peppers are
  soft. Let cool.
• 4 Blanch snow peas and peas in boiling water for 1 minute until bright green. Halt
  the cooking process to preserve the green color by running cold water  over them
  or dunking in ice bath. Set aside.
• 5 Add the kale to a large bowl with a drizzle of olive oil and salt and massage
  with your hands for 2-3 minutes until leaves are tender.
• 6 Make the dressing by combining mint, lime juice, lemon juice, olive oil, salt
  and maple syrup in a blender until smooth.
• 7 To the bowl of kale add cooled sweet potatoes, chopped roasted peppers, peas and
  snow peas, orange segments and dressing. Toss until well combined.
• 8 Cover and store in the refrigerator. Enjoy for up to 4 days for best quality.

Nutrition Info