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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 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
- 1/2 teaspoon kosher salt
- 1/4 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, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and olive oil in a small bowl.
- Drizzle the vinaigrette into the salad, tossing to combine.
Notes
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: 440kcal | Carbohydrates: 43g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 1149mg | Potassium: 764mg | Fiber: 11g | Sugar: 6g | Vitamin A: 19464IU | Vitamin C: 42mg | Calcium: 222mg | Iron: 3mg