Kale, Roasted Sweet Potato, Chickpea and Apple Salad

Ingredients

• 0.25 cup olive oil (For the dressing)
• 0.25 cup honey (For the dressing)
• 3 tbsp apple cider vinegar (ACV; for the dressing)
• 3 tbsp Dijon mustard (For the dressing)
• salt (A pinch for the dressing, plus a pinch for massaging the kale; divide as desired)
• black pepper (Fresh cracked, to taste)
• garlic powder (Added to the dressing to taste; author preference)
• onion powder (Added to the dressing to taste; author preference)
• smoked paprika (Added to the dressing to taste; author preference)
• cinnamon (Ground; added to the dressing to taste, author's preference)
• ground ginger (Added to the dressing to taste; author preference)
• nutmeg (Ground; added to the dressing to taste, author's preference)
• 2.5 cups kale (Use 2–3 cups; massage with a light drizzle of olive oil and a pinch of salt)
• olive oil (A light drizzle for massaging the kale)
• 3 sweet potatoes (Small; roast in a small amount of coconut oil)
• 1 red onion (Large; roast with the sweet potatoes)
• coconut oil (A small amount for roasting the sweet potatoes and red onion)
• 1 can chickpeas (Drained; author did not rinse)
• 1 can great northern beans (Drained; author did not rinse)
• 2.5 Honeycrisp or Pink Lady apples (Use 2–3 apples; chopped)
• Parmesan (Shaved; add when serving)

Steps

1. 1

   Whisk together the olive oil, honey, apple cider vinegar, and Dijon mustard in a bowl. Season with a pinch of salt and fresh-cracked black pepper. Add garlic powder, onion powder, smoked paprika, cinnamon, ground ginger, and nutmeg to taste, adjusting the dressing to your preference.

2. 2

   Massage the kale with a light drizzle of olive oil and a pinch of salt.

3. 3

   Cut the sweet potatoes and red onion into pieces suitable for roasting. Toss them with a small amount of coconut oil.

4. 4

   Roast the sweet potatoes and red onion at 425°F (220°C) until tender and beginning to crisp or char. The source does not specify a roasting duration.

5. 5

   Drain the chickpeas and great northern beans; the author notes that they were not rinsed.

6. 6

   Chop the apples.

7. 7

   Combine the kale, roasted vegetables, chickpeas, great northern beans, and chopped apples. Toss with half of the dressing.

8. 8

   Let the salad sit for 8 hours.

9. 9

   Add the remaining dressing and shaved Parmesan when serving.

Notes

Optional ideas from the author: add toasted walnuts or pecans, craisins, crumbled bacon, or chopped chicken. Roasting duration and quantity of coconut oil, kale-massaging olive oil, and Parmesan are not specified.

Nutrition per serving

• salad
• vegetarian
• gluten-free
• roasted
• make-ahead