Description
A vibrant and nutritious Sweet Potato Kale Salad featuring roasted sweet potatoes and chickpeas, combined with fresh kale, quinoa, honeycrisp apple, pepitas, and red onion, all tossed in a tangy maple Dijon dressing. Perfect for a wholesome lunch or light dinner, ready in just 30 minutes.
Ingredients
Roasted Vegetables
- 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Salad
- 4 cups finely chopped kale
- 1 1/2 cups cooked quinoa
- 1 honeycrisp apple, chopped (about 1 cup)
- 1/2 cup pepitas
- 1/4 cup sliced red onion
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat and Roast: Preheat the oven to 400°F. On a large baking sheet, combine the sweet potato cubes and rinsed chickpeas. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle paprika, garlic powder, cumin, and 1/2 teaspoon kosher salt over them, then toss again for full coverage. Roast in the oven for 20 to 25 minutes until the sweet potatoes are tender and chickpeas become slightly crispy. Remove and let cool to room temperature.
- Combine Salad Ingredients: In a large bowl, add the roasted sweet potatoes and chickpeas along with the finely chopped kale, cooked quinoa, chopped honeycrisp apple, pepitas, and sliced red onion. Toss gently to combine.
- Prepare Dressing: In a small bowl or jar, whisk together 1/3 cup olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, and salt and black pepper to taste until the dressing is smooth and emulsified.
- Toss and Serve: Drizzle the dressing over the salad bowl. Stir carefully to coat all salad ingredients evenly with the dressing. Serve immediately or chill slightly before serving for enhanced flavors.
Notes
- You can substitute pepitas with toasted sunflower seeds or chopped nuts if preferred.
- Cook quinoa in advance to save time; it stores well in the fridge for up to 4 days.
- For a vegan option, this salad is already suitable as no animal products are used.
- Adjust the amount of salt and pepper in the dressing to your taste preference.
- This salad can be refrigerated up to 2 days, but pepitas are best added fresh to keep their crunch.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
