Kale Sweet Potato Salad
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.
Servings: 4
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.
You can make the vinaigrette up to 2 days in advance. Let it sit out at room temperature for 10 minutes before stirring it and tossing it into the salad.
Nutrition
Calories: 434kcal | Carbohydrates: 42g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 1721mg | Potassium: 704mg | Fiber: 10g | Sugar: 6g | Vitamin A: 17642IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 3mg