Roasted Sweet Potato Salad with Chickpeas and Kale
Roasted sweet potato salad with chickpeas and kale is an excellent light dinner or lunch. The warm vinaigrette dressing adds just a bit of tang to balance the sweet potatoes.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 2servings
Ingredients
2medium sweet potatoesdiced
2tablespoonsplus 1 teaspoon olive oil
1/4teaspoonfine sea saltdivided
1/8teaspoonpaprika
15ouncescanned chickpeas
2cupspacked torn kale
2tablespoonsminced red onion
2teaspoonschampagne vinegar or white wine vinegar
2teaspoonslemon juice
1teaspooncoarse mustard
1teaspoonhoney
1/8teaspoonground black pepper
Instructions
Preheat oven to 400°F.
Toss diced sweet potatoes in 1 teaspoon olive oil, then spread on a rimmed baking sheet. Sprinkle with 1/8 teaspoon salt and paprika. Roast for 18 minutes, stirring halfway through.
Meanwhile, pour chickpeas into a colander set over the sink, rinse, and let drain. Put the kale into a large bowl and set aside.
In a small saucepan, combine red onion, vinegar, lemon juice, mustard, honey, black pepper, and remaining 1/8 teaspoon salt and heat over low. Once warmed, slowly whisk in olive oil until dressing is emulsified. Keep over very low heat until potatoes are done.
Pour cooked potatoes on top of kale, then add drained chickpeas. Whisk dressing one more time, then pour over the top of the chickpeas.
Stir salad to coat evenly, taking care to not mash the sweet potato. Once the kale has softened a bit, serve.
Notes
Nutritional values are approximate, and sodium content will be reduced by rinsing chickpeas.