Winter Roasted Vegetable Kale Salad

Preheat the oven to 400 degrees. Place the sweet potatoes and brussels sprouts on a large rimmed baking sheet.

Place the olive oil, maple syrup, Dijon mustard, salt and pepper in a small bowl and whisk to combine.

Toss the vegetables with the maple dijon mixture until well coated, then roast for 20-30 minutes or until the vegetables are tender and caramelized. All oven temperatures vary, so begin checking for doneness after 20 minutes to ensure that the vegetables don't burn.

Tear the kale leaves and discard the tough inner stems. Wash the kale, dry thoroughly and place in a bowl. Add a pinch of salt and 1 tablespoon of olive oil and massage until the leaves are tender, about 1-2 minutes.

Place the kale in a large bowl and add the roasted vegetables, chopped dates, sliced almonds and parmesan cheese. Toss with enough dressing to coat and serve immediately. Enjoy!