1 bunch kale
1 large sweet potato
1/3 cup pomegranate juice
1/4 cup pepitas or sunflower seeds
2 TBSP Spice by Rachel Sweet AUTUMN GOLD SEASONING BLEND
Preheat oven to 400 degrees F. Poke holes in the sweet potato using a fork to allow steam to escape while baking. Once the oven is heated, place the sweet potato inside on a sheet of parchment paper and bake for 1 hour. This step can be done the day before, if desired.
While the potato is cooking, tear the kale from the main stem into medium (a little larger than bite sized) pieces. Add the kale to a large bowl. Wash your hands and then massage the kale just as if you were kneading dough. This softens the kale without needing to cook it. Massage the kale for 3 minutes.
Once the potato is done baking, allow to cool enough to touch, then dice into bite sized pieces. If desired, remove the peel. It will come off easily now that the potato is cooked. Add the diced potato to the bowl with the kale.
In a small bowl, add the 2 tablespoons of AUTUMN GOLD SEASONING BLEND and the pomegranate juice and whisk to mix using a fork. Pour this dressing over the kale and potato. Sprinkle the pepitas over the salad and serve cold.