Sweet Potato and Kale Salad
Tender sweet potato, crispy chickpeas, roasted garlic, fresh herbs, and chopped pistachios come together with a sweet and tangy Maple Dijon Dressing in this Sweet Potato and Kale Salad. Hearty and filling, the perfect Vegan fall salad or Thanksgiving side dish.
Servings: 6 people
Ingredients
- 3 medium sweet potatoes
- 14.5 ounces chickpeas canned
- 8 garlic cloves peel left on
- 2 tablespoons olive oil plus extra for massaging kale
- 2 teaspoons sesame seeds
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 bunch kale
- ¼ cup fresh parsley
- ¼ cup pistachios
- Sliced radish optional
- Sliced cucumber optional
Maple Dijon Dressing
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 1 teaspoon toasted sesame oil
Instructions
- Preheat oven to 425F.
- Prep the sweet potatoes. I like to slice mine into rounds, but you could also make them matchsticks or cubed. Leave the skin on, as it is highly nutritious! Toss the potatoes onto a large baking sheet.
- Drain and rinse the chickpeas. Pat dry, rubbing them with a clean dish towel to remove any skins. Add to the pan with the sweet potatoes.
- Add the garlic cloves (skin on) to the pan. If the baking sheet feels too crowded, divide everything between two.
- Drizzle 2 tablespoons of olive oil over top of the baking sheet(s). Add sesame seeds, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper over top. Use a spatula or spoon to mix the contents of the pan around to make sure everything is coated evenly.
- Bake 25 minutes.
- Tear the kale from the stems and chop. Toss in a large mixing bowl with about a teaspoon of olive oil. Use clean hands to massage the kale until dark green.
- Roughly chop the parsley and pistachios. If using radish and cucumber, thinly slice them.
- In a medium bowl or measuring cup, whisk together the dressing ingredients.
- To assemble, spread the kale across a serving platter and top with the roasted sweet potatoes and chickpeas. Remove the skins from the roasted garlic and scatter over top. Sprinkle the parsley and pistachios on top, adding the sliced radish and cucumber if desired. Drizzle with dressing, then serve the remaining dressing on the side. Alternatively, you can simply mix everything together in a (very!) large bowl. Or assemble and serve on individual plates.