Salad:

• 1 head kale, stemmed and finely chopped
• 1 yam, peeled and diced into 1 inch cubes
• 1/2 cup walnuts
• 1/2 cup goat or sheep feta cheese
• 1 cup BC blueberries

Dressing:

• 1 tsp avocado oil
• 1 large shallot, peeled and finely diced
• 4 TBSP olive oil
• 4 TBSP water
• 3 TBSP maple syrup or honey
• 1 TBSP apple cider vinegar
• 1/2 lemon, juiced
• 1/2 tsp salt

1. Preheat the oven to 400F
2. Peel and dice the yams into 1 inch cubes
3. Place on a parchment lined baking sheet and roast for 25-30 minutes, or until cooked
4. Meanwhile, heat a small frying pan over low-med heat with 1 tsp avocado oil
5. Peel and mince the shallot and fry just until translucent
6. Place cooked shallot along with all other dressing ingredients in the food processor and blend until creamy
7. De-stem the kale and chop into small bite size pieces (the smaller the better)
8. Place the kale into the salad bowl and massage the dressing onto the kale leaves (with your hands is best)
9. Then, top with walnuts, feta, blueberries and yams