For the sunflower seed bark

• Preheat the oven to 275F and line a small baking sheet with parchment paper. To a bowl add the sunflower seeds, finely chopped pecans, maple syrup, olive oil, salt and pepper and mix until combined.  Spread on the baking sheet and bake for 30 minutes, until crispy. Set aside to cool.

For the sweet potatoes

• Preheat the oven to 400F. On a large baking sheet lined with parchment paper, toss the sweet potatoes with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Spread them out in a single layer. Bake for 25-30 minutes or until soft.
• Towards the end of the baking time, make the brown butter by adding the 1/4 cup salted butter to a small pan or pot over medium-high heat. Swirl or stir constantly until it is a golden / deep brown colour and has a nutty aroma, about 1 1/2 minutes.
• Once the sweet potatoes come out of the oven, drizzle half to all (decide based on the amount of sweet potatoes you have) of the brown butter over them. Set aside.

Assemble the salad

• Make the dressing: In a small bowl whisk together the mustard, honey balsamic vinegar, olive oil, salt, pepper and pressed garlic until combined.
• Massage Kale with the salad dressing before assembling.
• Add the chopped kale to a large bowl or platter and drizzle over 1/3 of the dressing and 1/2 tsp salt. Use your hands to massage the dressing and salt into the kale.

  Next, layer the brown butter sweet potatoes, break up pieces of the seed bark over top of the salad sweet potatoes, add the crumbled feta cheese and pomegranate seeds and then drizzle with the rest of the dressing. Gently toss the salad and serve.

Variation: Roasted Butternut Squash & Kale Salad with Walnut Seed Brittle

Make the sunflower seed walnut bark -

• Preheat the oven to 275F and line a small baking sheet with parchment paper. To a bowl add the sunflower seeds, finely chopped walnuts, maple syrup, olive oil, salt and pepper and mix until combined. Spread on the baking sheet and bake for 30 minutes, until crispy. Set aside to cool.

For the squash -

• Preheat the oven to 400F. Peel and cube the squash into ½ inch cubes. On a large baking sheet lined with parchment paper, toss the squash cubes with 1 1/2 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Spread them out in a single layer. Bake for 25-35 minutes or until tender.
• Towards the end of the baking time, make the brown butter by adding the 1/4 cup salted butter to a small pan or pot over medium-high heat. Swirl or stir constantly until it is a golden / deep brown colour and has a nutty aroma, about 1 1/2 minutes.
• Once the squash comes out of the oven, drizzle half to all (decide based on the amount of butternut squash you have) of the brown butter over them. Set aside.

Assemble the salad -

• Make the dressing: In a small bowl whisk together the mustard, honey balsamic vinegar, olive oil, salt, pepper and pressed garlic until combined.
• Add the chopped kale to a large bowl or platter and drizzle over 1/3 of the dressing and 1/2 tsp salt. Use your hands to massage the dressing and salt into the kale.
• Next, layer the cooked brown butter squash, break up pieces of the seed brittle over top of the squash, add the crumbled bleu cheese, chopped dates and chopped apple and then drizzle with the rest of the dressing. Gently toss the salad and serve.