A flavorful and healthy fall kale salad featuring roasted sweet potatoes and chickpeas, fresh apples, dried cranberries, pepitas, and a tangy lemon balsamic dressing.
1. Cube up the sweet potato and rinse and drain the chickpeas.
2. Spread the chickpeas and diced sweet potato on a large baking sheet.
3. Drizzle with 2 tablespoons of olive oil and add the lemon pepper, garlic powder, and a generous sprinkle of sea salt. Rub everything around so it’s evenly coated and bake at 400°F (200°C) for 25 minutes until brown and crispy (you can also airfry).
4. In a small container, add the juice of 1 lemon, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 2 cloves of minced garlic for the dressing, then shake it up.
5. Cut the spines off the kale and rip it apart into a big bowl. Add the dressing in and massage it with your hands; this helps remove some of the bitterness.
6. Add your chopped apples, cranberries, and pepitas. Add your warm toasted sweet potatoes and chickpeas and toss it up.
7. Enjoy!
