Kale Salad with Roasted Sweet Potatoes & Crispy Chick Peas
Fall has arrived, and I have just the salad recipe for you!
This is another warm salad recipe here to shake up your meal itinerary.
I usually prep this salad on Sundays so I can have dinner or lunch ready to go throughout the week! This time of year I crave kale and sweet potatoes. Not to mention the creamy cheese and cranberries really accent those fall flavors.
Now I have done this recipe on one large sheet pan but I found that the chick peas do not get as crispy. So I think for the sake of this recipe two sheet pans are better than one.
I hope you give it a try!
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Oven Preheat: 375 degrees F
Ingredients:
5-8 cups shredded kale
2 cups dried farro or barley cooked to package instructions (quinoa would be great as well!)
2 large sweet potatoes cut into chunks
2 cans chick peas rinsed and drained
4 cloves garlic chopped
4 tablespoons olive oil or coconut oil
1 1/2 tsp dried thyme
1 tsp dried rosemary
1/2 tsp dried sage (optional)
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp paprika (optional)
Sweet Balsamic Dijon dressing:
3/4 cup olive oil
3-7 tbs dijon mustard (I am a mustard gal lol)
1/3 cup balsamic glaze or balsamic vinegar
2 cloves minced garlic
Pinch salt and pepper
Optional Toppings:
Feta cheese or goat cheese
Diced apple
Dried cranberries
Thinly sliced fresh onion
Directions:
Preheat oven to 375 degrees F
On a greased or foil lined baking sheet spread out sweet potato chunks; and either on a separate sheet pan or same one place your chickpeas (just make sure they are not overcrowded).
Pour two tablespoons of oil over the sweet potato chunks, and the other two on the chick peas.
Evenly distribute the garlic and spices listed above between the sweet potatoes and beans. Then toss with hands or spoon until everything is evenly distributed and coated.
Bake potatoes and beans in the oven for 30-35 minutes until cooked through. I have found that I take out the sweet potatoes first and let the chick peas continue cooking for a few extra minutes until they get extra crispy- just make sure not to burn them!
*Allow beans to cool completely before storing in airtight container to retain freshness*
Salad Assembly:
Place kale (amount of choice) in bowl and top with cooked barley or farro. Add sweet potatoes, chick peas, dijon dressing, and your toppings of choice! I really loved the feta cheese, onion, and cranberry for a little salty sweet zing with this salad!
Heat up the leftovers to put on top of kale, or eat cold! Both are delicious...
And remember this recipe is designed to feed a crowd or be used for meal prep.
Enjoy! :)
