ROASTED SWEET POTATO KALE SALAD WITH ROASTED SHALLOT DRESSING

Roasted Sweet Potato Kale Salad with Crispy Chickpeas - Olivia Adriance

5 from 4 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Salad, Side Dish, Side salad, Sides

Cuisine: American

Keyword: Chickpeas, Kale salad, Sweet potatoes, Thanksgiving salad, Thanksgiving sides

Servings:

Author: Olivia Adriance

Ingredients

For the Salad:

1 head of curly green kale
1 large sweet potato, cut into ¼-inch thick moons
1 can chickpeas, drained and rinsed
½ teaspoon cumin
½ teaspoon paprika
1 apple, diced
⅓ cup pumpkin seeds
⅓ cup pistachios
3 tablespoons olive oil or avocado oil
Salt and pepper, to season

For the Roasted Shallot Dressing:

2 small shallots
2 cloves garlic
½ cup olive oil
¼ cup apple cider vinegar
1-2 tablespoons maple syrup
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 425°F.
Cut the sweet potatoes into 1/4 inch thick moons and toss with 2 tablespoons of olive oil or avocado oil. Season with salt and pepper.
Pat the drained and rinsed chickpeas dry, removing any skins that shed off.
Add the chickpeas to a small bowl and toss with 1 tablespoon of oil, paprika, cumin, salt and pepper.
Add the sweet potatoes and chickpeas to a large, parchment-lined baking sheet in a single layer.
Add the shallots and garlic (no need to remove the skins) to the same baking sheet and drizzle with oil.
Pop the baking sheet in the oven and roast for 30 minutes.
Remove the shallots and garlic from the baking sheet. Toss the sweet potato and chickpeas and return to the oven for another 7 to 10 minutes.
Remove the skins from the garlic cloves and add them to a food processor along with the shallots, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Process the dressing ingredients until smooth and set aside.
Remove the kale leaves from the stem and chop into bite-sized pieces.
Add the chopped kale to a large bowl with a drizzle of olive oil and massage with your hands until there is little resistance.
Once the sweet potatoes and chickpeas have finished roasting, remove from the oven and allow to cool slightly before adding to the kale along with the remainder of your salad ingredients (apple, pumpkin seeds, and pistachios).
Toss with the dressing, serve, and ENJOY!

Notes

This salad is best assembled the day of, but you can assemble most of the components ahead of time.

The salad dressing can be made in advance and stored in the fridge for up to three days. Just give it a good shake before using.
Roasted sweet potatoes can be stored in the fridge for three to five days.
The roasted chickpeas can be stored in a container at room temperature. Cracking the container open slightly will help keep them crispy, although it may not keep hungry snackers from munching away on them!

Nutrition