Salad ingredients:                                

2 large sweet potatoes

¼ cup of toasted green pumpkin seeds

4 cups of baby kale

1 cup of cubed grannysmith apple

½ cup of fresh basil

14/ cup of edible flowers

Lemon-soy vinaigrette ingredients:

1 cup of extra virgin olive oil

2 tablespoons of light soy

2 tablespoons of rice wine vinegar

¼ cup of lemon juice

2 tablespoon of lemon zest

1 teaspoon of grated fresh ginger

Place sweet potatoes into a 375 degree oven, cook for 45 minutes. Cut the sweet potatoes including the skin into ¼ inch rough pieces. For the vinaigrette, place all ingredients into a bowl and whisk together. To plate, place the sweet potato including the skins and apple in center of a platter. Place the kale and apple on the sweet potato. Lightly dress sweet potato, apple and kale with lemon-soy dressing. Garnish with toasted green pumpkin seeds, basil and edible flowers.