Kale Sweet Potato Salad

Why You Need This Salad

It’s basically a sheet pan meal. Since the featured ingredients roast together on a baking sheet, I think it fits into that category. Yes, there are a couple other steps outside the pan, but it still has that simple prep.

Adding roasted ingredients does wonders to the usual kale salad. I know not everyone gets super excited about kale. As a big fan, I’ m biased, but this combination of roasted chickpeas and sweet potatoes balances out those sturdy leafy greens.

The feta and sunflower seed finish is so good. I don’t want to just call them garnish because salty crumbled feta and sunflower seeds do more in every single bite.

The Ingredients

This is what you need:

• Sweet potatoes: The recipe calls for 1 pound, which is about 2 medium sweet potatoes. Make sure to peel the potatoes before dicing them. You can substitute with butternut squash.
• Chickpeas: Rinse a can of chickpeas and pat them off with a towel before tossing them with the sweet potatoes on the pan. It is up to you if you want to slip them out of their skins.
• Kale: You can use curly green kale or dark green lacinato kale.
• Feta: I love including crumbled feta in the salad, but goat cheese would be another great option.
• Sunflower seeds add crunch. You can swap them out and use pumpkin seeds, chopped walnuts or almonds.
• Scallions give the salad light oniony flavor. If you want something a little stronger, thinly slice half a small red onion.
• Olive oil: Go with extra virgin olive oil for roasting the sweet potatoes and chickpeas. And also use it in the salad dressing.
• Lemon vinaigrette: The dressing has fresh lemon juice, minced garlic, whole grain mustard, white wine vinaigrette, extra virgin olive oil, kosher salt and black pepper. It’s bright and citrusy with those dark kale leaves.

How To Make A Kale Sweet Potato Salad

Preheat the oven to 400 degrees F

1. Roast the sweet potatoes and chickpeas. Toss them with oil, salt and pepper right on the pan. Give them 25-30 minutes in the oven. The potatoes should be lightly browned at the edges and tender in the middle. The chickpeas should be crispy.

2. Assemble the salad. Put the roasted sweet potatoes and chickpeas, kale, scallions, feta cheese and sunflower seeds in a big bowl.

3. Make the vinaigrette. In a small bowl, whisk the lemon juice, white wine vinegar, garlic, mustard, salt, pepper and olive oil.

4. Drizzle the vinaigrette into the salad. Toss to combine. The dressing does a good job coating the entire salad, so you don’t need to massage it into the kale.

Leftovers & Storage

The salad is best eaten right after it’s made. That’s because the chickpeas will lose their crispness. You can store the salad in an airtight container up to 3 days. Again, remember that the chickpeas will become soft.

With a salad, it’s always best if you can plan ahead. If you’re doing meal prep, wait to dress the salad until you are about to eat it. Keep the vinaigrette in a separate mason jar. Then your greens will stay more fresh.