Description
This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious!
Yield: 4servings | Serving Size: 1salad
Ingredients
For the salad:
2medium sweet potatoes, diced into cubes
1tablespoonolive oil
1teaspoonmaple syrup
2clovesgarlic, minced
1/4teaspoonsalt
1large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)
For the dressing:
2tablespoonsolive oil
1tablespoonfresh orange juice or lemon juice
1tablespoonapple cider vinegar
1teaspoondijon mustard
1teaspoonmaple syrup
Freshly ground salt and pepper, to taste
For the topping:
1/4cuppepitas pumpkin seeds
¼cupfeta cheese crumbles
â…“cupdried cherries
½cuproasted or canned chickpeas
Instructions
- Preheat oven to 375 degrees F.
Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
- Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
- While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl.
- Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
- Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
- Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing.
- Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)
Last Step:
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Nutrition
Serving: 1salad, Calories: 288kcal, Carbohydrates: 42.5g, Protein: 8.5g, Fat: 11g, Fiber: 6g, Sugar: 16g
