Description
A wholesome, seasonal salad combining roasted sweet potatoes with hearty kale and a sweet-tangy maple mustard dressing. Toasted pecans, red onion, and dried cherries add texture, making it a satisfying meal that’s warm, nutty, and deeply nourishing.
Ingredients
1 head of kale, stems removed and leaves chopped
2 large sweet potatoes, peeled and cubed
1 cup chickpeas, canned and drained
1/4 cup dried cherries
1/3 cup chopped raw pecans
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Maple Mustard Dressing:
2 tablespoons Dijon mustard
1/3 cup maple syrup
3 tablespoons apple cider vinegar
1/4 cup olive oil (or neutral oil)
Juice of 1 lemon
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway
Toss chickpeas with a splash of olive oil, salt, and pepper. Roast on a separate sheet for 20-25 minutes until golden and crispy
Meanwhile, mix dressing ingredients in a small bowl: whisk Dijon mustard, maple syrup, apple cider vinegar, oil, and lemon juice until emulsified
To serve, massage chopped kale with a bit of dressing in a large bowl. Add roasted sweet potatoes, chickpeas, dried cherries, and toasted pecans. Toss well to coat
Notes
Use distilled white vinegar instead of apple cider vinegar for a fully non-alcoholic option
Substitute pecans with walnuts or omit for a nut-free version
Massaging the kale软化 （softens its bitterness and allows better absorption of the dressing）
Store leftovers in an airtight container in the fridge for up to 3 days