Ingredients

• 1 sweet potato, peeled and diced
• 1 tsp olive oil
• 2 tbsp avocado oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 cups chopped green kale
• 1 cup shredded red cabbage
• 1/2 cup cooked quinoa
• 2 tbsp slivered almonds
• 1/2 avocado, sliced
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.