Kale Sweet Potato Salad

Preheat the oven to 400 degrees F (200 degrees C). Line a 12 x18-inch rimmed baking sheet with parchment paper.

Peel and dice sweet potato into 3/4-inch pieces, about 2 cups, and place in a bowl. Dice onion into 3/4-inch pieces and add to sweet potatoes. Add olive oil; season with salt and pepper, and stir to combine. Spread vegetables in a single layer on the prepared baking sheet.

Bake in the center of the preheated oven until sweet potatoes are fork tender, but not mushy, about 20 minutes. Remove from the oven and allow to cool.

Meanwhile, cook bacon in a large skillet over medium heat until brown and crisp, 5 to 8 minutes, turning occasionally. Remove from heat, crumble, and set aside. Reserve bacon fat and allow to cool, but do not refrigerate.

Remove tough stems from kale, rinse well, and place in a colander to drain. Lightly press kale with paper towels to assist with drying.

Cut kale into bite-sized pieces and place in a large salad bowl. Add cooled sweet potatoes and onions, apple, and green onions.

To make dressing, place reserved bacon fat, about 1/4 cup, in a pint jar with a well-fitting lid. If you don't have enough bacon fat, add enough oil to get to 1/4 cup. Add vinegar, mustard, honey, and salt and pepper, to taste. Attach the lid and shake vigorously to combine.

Pour dressing over salad, and toss. Sprinkle crumbled bacon over salad, and garnish with sunflower seeds.