Kat Can Cook

0 Preheat the oven to 425 Degrees F.
9 Rinse and chop the kale, discarding the tough stem ends.  
1 Add kale to a very large bowl and top with one teaspoon of salt.  Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
2 Using your hands, massage the salt into the kale for about 10 seconds.  Leave the bowl of kale to the side while you continue with the salad.
10 On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper.  Spread in an even layer.
11 Roast for 15-20 minutes, until browned and cooked through.  Set aside at room temperature.
Make the Spicy Cashew Herb Dressing:
5 Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green.  If the dressing is too thick, add a tablespoon or two of water.
6 Set aside.  
Compose the Salad:
8 To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.  
12 Drizzle with the cashew herb dressing and toss well.
13 Serve.  This salad will also keep in the fridge for up to 5 days.