Kale & Sweet Potato Salad
This is absolutely my go-to salad. It keeps me full for hours and yet I feel light and energized after eating it. Plus I swear I wake up the next day with glowing skin.
One of the reasons I love this salad is because of the differences in textures and the crunch the chickpeas and walnuts provide. Chopping the kale up finely keeps it from getting too bitter and allows the rest of the salad to mix in well. But I think the biggest key to this salad is the homemade dressing. I know store-bought dressings are convenient but they’re typically made with low-quality ingredients and have lots of salt and sugar. And they just don’t taste nearly as good. Switching to homemade dressings is easy, wayyyy more nutritious, and cheaper in the long run... I love making a batch in (this) container and having it for the week ahead.
Kale and Sweet Potato Salad
FOR THE SALAD
1 bunch dino Kale
1 large Sweet Potato
1 Can of Chickpeas (Garbanzo Beans)
½ Avocado
Hemp seeds
Pumpkin seeds
Walnuts
FOR THE DRESSING
6 tbsp olive oil
2 tbsp apple cider vinegar
4 tbsp balsamic vinegar
3 tsp dijon mustard
3 tsp maple syrup or any sweetener you like
2 cloves of garlic, minced
Salt & Pepper to taste
Directions
Preheat oven to 425.
Wash & peel sweet potato and dice into 1inch cubes. Place on a lined baking sheet and coat with olive oil and salt.
Next, drain a can of garbanzo beans and rinse. Lightly dry them with a dish towel, picking out any skins that fall off. Place on the same baking sheet as the sweet potato and coat with olive oil and salt. Sometimes I’ll add garlic powder here - feel free to get creative! Place in oven and bake for 25-35 minutes, flipping halfway through.
While the sweet potatoes and chickpeas are cooking, wash and rinse your kale. I find that finely chopping the kale makes this salad more enjoyable - eating big chunks of kale makes it too bitter for me.
Make the dressing - combine all ingredients and shake well.
Assemble the salad by topping the kale with sweet potato, a handful of chickpeas, avocado, hemp seeds, pumpkin seeds, and walnuts. Toss with dressing and enjoy!
PS - the chickpeas will save in the fridge for up to 5 days, just throw them in the oven for a few minutes to heat back up when ready to eat. They’re great as a snack too!
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
