Sweet Potato Kale Salad
Servings 2 - 4
Equipment
- Baking Sheet
- Small Jar
Ingredients
Sweet Potato & Chickpeas:
- 1 large sweet potato cut into ½ inch cubes (about 2 cups)
- 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Sea salt and freshly cracked black pepper to taste
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp pure maple syrup or more to taste
- 2 tsp Dijon mustard
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
Salad Ingredients:
- 3 cups kale finely chopped
- 1 cup romaine finely chopped
- 1 honeycrisp apple chopped
- ¼ cup red onion sliced
- ¼ cup pumpkin seeds pepitas, toasted
Optional Ingredients Ideas:
- Cooked quinoa or farro for added protein, grains, and texture
- Goat cheese or Feta cheese crumbles
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
- Drizzle with olive oil and toss until well coated.
- Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
- Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
- Remove from oven and set aside to cool to room temperature.
- Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
- Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
- Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
- Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
- Serve immediately and enjoy.