Roasted Chickpea & Kale Sweet Potato salad
Fresh kale, toasted chickpeas and roasted sweet potatoes
Ingredients
- 1 large bunch of kale about 6 cups chopped, stems removed
- 2 medium sweet potatoes white or orange, cut into 2-inch cubes
- 1 14 oz can chickpeas, drained, rinsed, and dried
- 2 tablespoons olive oil for roasting
- ½ teaspoon salt
- ½ cup cashews
- ½ cup crumbled feta cheese
- 1 can of pickled jalapenos - I use La Costena
- For the Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Sweet Potatoes
- Preheat oven to 375°F degrees
- Toss cubed sweet potatoes with 1 tablespoon olive oil and half the salt.
- Spread on a baking sheet and roast 20–30 minutes, until tender and golden brown.
- Roast the Chickpeas
- Increase oven to 425°F degrees
- Toss chickpeas with 1 tablespoon olive oil and remaining salt.
- Spread on a baking sheet and roast 20–30 minutes, until crispy (shake pan halfway).
- Make the Dressing
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon, honey, salt, and pepper until smooth.
- Assemble the Salad
- Place chopped kale in a large salad bowl.
- Add roasted sweet potatoes, cashews, feta, and pickled jalapeños.
- Sprinkle roasted chickpeas on top for crunch.
- Drizzle with balsamic vinaigrette and toss just before serving.
Tried this recipe?Let us know how it was!