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Preheat the oven to 200°c.
Massage in 1 tablespoon of apple cider vinegar and 1 tablespoon of lemon juice to the kale.
Peel and dice the sweet potato and toss with 1 tablespoon of extra virgin olive oil, sea salt, black pepper and bake for 20 minutes at 400°F or until crispy.
Blend salad dressing ingredients in a high speed blender until fully combined. Pour into a glass jar, cover with a lid, and refrigerate until you’re ready to use. Place massaged kale in a salad bowl. Top with roasted sweet potatoes, organic blueberries, hemp hearts, Craisins® Dried Cranberries and almond butter turmeric dressing. Toss lightly and enjoy!
Recipe copyright Robin Plotnik, WhatRobinEats
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