INGREDIENTS
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2 medium sweet potatoes, sliced into wedges
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1 sweet onion, sliced
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2 cloved garlic, smashed
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2 tbsp (30 mL) olive oil
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1/2 tsp (2 mL) each sea salt and freshly cracked pepper
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1 tbsp (15 mL) grainy Dijon mustard
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2 tbsp (30 mL) red wine vinegar
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1 tsp (5 mL) maple syrup
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1 bunch kale, chopped and tough stems removed
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1/2 cup (125 mL) toasted pecans