Sweet Potato Kale Salad with Honey-Wine Vinaigrette

In a mixing bowl, add honey, white wine vinegar, celery seed, grated onion, parika, and salt. Mix well. Slowly add olive oil to mixture, and emulsify until oil is combined.

In a separate bowl with fresh kale, add a few tablespoons of honey/wine dressing and mix until all kale leaves are coated.

In a salad bowl, add mixed kale and top with cherries, roasted sweet potatoes, sunflower seeds, and salt and pepper. Serve and enjoy.

*For roasted sweet potatoes - Preheat oven to 450. Take one large sweet potato and dice. Coat potato with olive oil and fresh rosemary and spread on a cookie sheet. Bake until browned and you can easily pierce the potato with a fork, about 20 minutes.