Winter Kale Salad
This is my FAVORITE salad to make! It's great for the winter time, but I would make it anytime of year too! This is also the perfect salad for meal prep as I created it with large portions (you can always halve the recipe if you want less!). It's plant-based, gluten free, and packed with nutritious ingredients. The sweet potatoes add some heartiness, the chickpeas add plant protein, and the red onions add a burst of flavor.
Ingredients
Salad
- 20 oz chopped kale
- 3 sweet potatoes
- 3 cans of chickpeas
- 2 tbsp extra virgin olive oil
- 1 red onion
- 1 cup no sugar added craisins
- 1 cup pistachios
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp minced garlic
- 2 tbsp maple syrup
- 2 rosemary sprigs
Instructions
- Preheat the oven to 425℉. Grease a baking sheet or line with a silicone baking mat.
- Chop the sweet potatoes into 1" cubes. Add to a large mixing bowl.
- Drain and rinse the chickpeas. Add to the mixing bowl.
- Pour 2 tbsp extra virgin olive oil over sweet potatoes and chickpeas and mix together to coat them.
- Pour sweet potatoes and chickpeas onto baking sheet, ensuring they are spread out evenly. Cook in the oven for 40 - 45 minutes.
- While those are cooking, slice the red onion. Add extra virgin olive oil to a fry pan and sauté the onion slices on medium heat until browned/softened.
- Combine all of your dressing ingredients in a bowl along with the needs of the rosemary sprigs. Whisk together and store covered in the fridge.
- Massage your chopped kale with extra virgin olive oil. Top with cooked chickpeas, sweet potatoes, red onion, raisins, pistachios, and dressing. Serve your salad right away or store in the fridge to consume throughout the week!