ROASTED SWEET POTATO KALE SALAD WITH CRISPY CHICKPEAS AND CREAMY ROASTED SHALLOT DRESSING

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5 from 1 vote

ROASTED SWEET POTATO KALE SALAD WITH ROASTED SHALLOT DRESSING

A simple but elevated salad with a dressing that's so good you could drink it! It's the perfect hearty and seasonal salad that your whole crew is going to love.

Ingredients

  • 1 head of curly green kale
  • 1 large sweet potato cut into 1/4 inch thick moons
  • 1 can chickpeas drained and rinsed
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 apple diced
  • 1/3 cup pumpkin seeds
  • 1/3 cup pistachios
  • 3 tbsp olive oil or avocado oil
  • salt and pepper to season
  • Roasted Shallot Dressing:
  • 2 small shallots
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1-2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preaheat your oven to 425
  • Cut your sweet potato into 1/4 inch thick moons and toss with 2 tbsp cooking oil and season with salt and pepper
  • Pat your drained and rinsed chickpeas dry, removing any skins that shed off and
  • Add your chickpeas to a small bowl and toss with 1 tbsp cooking oil, paprika, cumin, and salt and pepper
  • Add your sweet potatoes and chickpeas to a large, parchment-lined baking sheet in a single layer
  • Add your shallots and garlic (no need to remove the exterior) to the same baking sheet and drizzle with olive
  • Pop your baking sheet in the oven and roast for 30 minutes
  • Remove your shallots and garlic from the baking sheet (removing the skins from your garlic) and add to a food processor with the remainder of your dressing ingredients
  • Toss your sweet potato and chickpeas and return to the oven for another 7-10 minutes
  • Process your dressing ingredients until smooth and set aside
  • Remove your kale leaves from the stem and chop into bite-sized pieces
  • Add your chopped kale to a bowl with a drizzle of olive oil and massage until there is little resistance
  • Once your sweet potatoes and chickpeas have finished roasting, remove from the oven and allow to cool slightly before adding to kale along with the remainder of your salad ingredients
  • Toss with your dressing, serve, and ENJOY!

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One Comment

  1. 5 stars
    AMAZING. I have made this twice now, and added in the “Lazy girl Chicken Thighs” instead of the chickpeas to make this a main course. It is a keeper. I never knew the trick of massaging the kale with olive oil, but it really helps take the….edge… off the kale. I adore your recipes! They are becoming a staple in our house. Thanks so much for sharing.

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