Description
This Sweet Potato Kale Salad with Maple Mustard Dressing is a delightful and nutritious dish that combines the earthy sweetness of roasted sweet potatoes and chickpeas with the freshness of kale and apple, all tossed in a tangy maple mustard dressing.
Ingredients
Units
Scale
For the roasted veggies
- 1 large sweet potato, peeled and diced into 1/2” chunks
- 1 can chickpeas, rinsed and drained (400g/15oz)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the salad
- 1/4 cup pecans
- 6–7 cups curly kale, shredded (200g)
- 1/2 red onion, thinly sliced
- 1 apple, chopped or sliced
- 1/4 cup dried sour cherries
- 1 cup shredded cheddar cheese
For the dressing
- 4 teaspoons wholegrain mustard
- 4 teaspoons maple syrup
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
- Add the sweet potatoes and chickpeas to the prepared baking sheet with the olive oil, cinnamon, nutmeg, salt, and pepper. Toss to coat and spread out evenly on the pan.
- Bake in the oven for 30 minutes until tender, tossing halfway through the cooking time. Spread the pecans out on a baking sheet and toast in the oven for 5 minutes whilst the sweet potatoes are cooking. Set aside.
- Massage the kale with a pinch of salt.
- Whisk together the ingredients for the dressing until combined.
- Add all the salad ingredients into a large mixing bowl and pour over the dressing. Add the roasted sweet potato and chickpeas. Toss together until all the salad is fully dressed and serve immediately.
Notes
- Be sure to dry the chickpeas after rinsing with kitchen paper, otherwise they won’t crisp up.
- Make ahead of time by letting the veggies cool and tossing together. Dress just before serving.
- Eat warm or cold, whichever takes your fancy.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 15g
- Sodium: Approx. 540mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 14g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 8g
- Protein: Approx. 12g
- Cholesterol: Approx. 15mg
