Description
With sunflower seeds, feta and lemon mustard vinaigrette, if there is such a thing as a simple sheet pan salad, this sweet potato chickpea kale salad is it.
Ingredients
- For salad
- 1 pound sweet potatoes, peeled and diced 1/2-inch (about 2 medium sweet potatoes)
- 1–15 ounce can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large bunch curly kale, stems removed and roughly chopped
- 2 scallions, thinly sliced
- 1/4 cup crumbled feta
- 1/4 cup sunflower seeds
- For vinaigrette
- Juice of 1 lemon
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the sweet potatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are browned at the edges and the chickpeas are crisp.
- Combine the sweet potatoes and chickpeas with the kale, scallions, feta and sunflower seeds in a large bowl.
- For the vinaigrette, whisk together the lemon juice, white wine vinegar, garlic, mustard, salt, pepper and olive oil in a small bowl.
- Drizzle the vinaigrette into the salad, tossing to combine.
Notes
- Instead of sweet potatoes, you can substitute with butternut squash.
- Pumpkin seeds, chopped walnuts or almonds can be used instead of sunflower seeds.
- The salad is best the day it is made. The chickpeas will lose their crispy bite the longer after you roast them.
- Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 3 days. Remember that the chickpeas will become soft.
Keywords: kale sweet potato salad
So delicious! And so easy to make. Will definitely make again soon