Sweet Kale Salad

This is one of my favorite salads.  The textures are so perfect and it's healthy.  I don't make a ton of salad dressings, to be honest, so for the poppy seed dressing in this bad boy, I use Panera Bread's Poppyseed dressing, which you can find at your local grocery store.  Also, you don't have to top this with an egg, I just love putting eggs on dishes.

INGREDIENTS

2 cups baby kale, finely chopped
1 cup cabbage, shredded
1 cup broccoli, finely chopped
2 cups brussels sprouts, roasted
1 cup endive, shredded
1/2 cup dried cranberries
1/2 cup pumpkin seeds
2 sweet potatoes, roasted
1 soft-boiled egg
Poppy seed dressing

DIRECTIONS

• Preheat oven to 400 degrees.  Remove stems of brussel sprouts and cut them in half.  Place them on a foil-lined baking pan, exposed sides up and drizzle with olive oil.  Sprinkle salt and pepper over them to taste.
• Peel sweet potatoes and cut into 1-inch pieces.  Place them on the baking pan, drizzle with oil, and salt and pepper to taste.
• Roast sweet potatoes and brussel sprouts for 35-45 minutes until they start to get golden brown on the edges.  Remove and set aside to let them cool.
• Add kale, cabbage, broccoli, and endive, to a large salad bowl. Toast pumpkin seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes. Stir frequently and watch closely not to burn. Transfer to a plate to let them cool.
• Heat water in a medium pot.  Once it starts boiling, add the egg and let it boil for 5 minutes (if you’re using 2-3 eggs, time it for 6 minutes).  Once 5 minutes is up, transfer to a bowl of ice and water for 2 minutes, then remove and let it sit while you prepare the rest of the salad.
• Add the brussel sprouts, sweet potatoes, cranberries, and pumpkin seeds to the salad.  Top with the soft-boiled egg, sliced in half.  Serve with poppy seed dressing (I like Panera brand, you can find it at your grocery store).