Kale and Sweet Potato Salad
This fantastic kale sweet potato salad with feta, chickpeas and dried cranberries is a tasty and filling salad for fall. Perfect as a light main course, or a hearty side dish.
Servings: 4
Calories: 377kcal
Cost: Cheap
Ingredients
- 2 sweet potatoes
- 2 handfuls kale
- 1 14 oz can of chickpeas (400 g, drained)
- ½ lemon (juice only)
- 2 teaspoons olive oil
- 2 tablespoons pumpkin seeds
- 1 small piece of feta cheese
- 2 tablespoons dried cranberries
Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ tsp smoked paprika
- ½ teaspoon garam masala
Instructions
- Peel and dice the sweet potatoes, and place them on a sheet pan. Add drained and rinsed canned chickpeas, along with some olive oil and all the seasoning. Stir to coat the potatoes and chickpeas evenly with the spices and oil.
- Roast the sweet potatoes and chickpeas in an oven at 360 °F / 180 °C for about 20 minutes, or until the potatoes are soft enough to easily pierce with a fork.
- Meanwhile, chop the kale and add it to a bowl. Add the juice from half a lemon and tahini, and use your hands to roughly massage the kale. This will coat the leaves in the dressing, but also break down the fibers in the kale, making it easier to chew and digest.
- Add pumpkin seeds, dried cranberries and feta cheese to the kale, along with the roasted sweet potatoes and chickpeas as soon as they come out of the oven.
- Store the salad in a refrigerator until it’s ready to serve, or enjoy it immediately.
Video
Notes
- I love to add plenty of seasoning to the sweet potatoes and chickpeas. This gives the salad so much flavor!
- Make sure to roast the chickpeas and sweet potatoes thoroughly. The potatoes should be soft enough to easily pierce with a fork, and the chickpeas should be crispy.
- Massage the kale with your hands to break up the fibers. This makes the greens more appetizing, and easier to digest.
- Leftover sweet potato and kale salad can be stored in a refrigerator for up to 3 days.
Nutrition
Calories: 377kcal