Ingredients
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2,2,1/4
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1,1,
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1,1,/
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2,1,
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1/4,1
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1
-
-
-
-
-
-
-
-
-
Directions
The perfect fall vegetarian salad with nourishing ingredients.,,This recipe is created by Monique of Ambitious Kitchen and Lee of Fit Foodie Finds.,If you want to make this dairy-free you can leave out the cheese.,Roasted butternut squash would work great in place of sweet potato.,Swap the dried cherries for cranberries.
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Steps
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1
Done
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Place Cubed Sweet Potatoes on Baking Sheet, Drizzle 1 Tablespoon Olive Oil and Maple Syrup Over the Top Then Add Garlic and Salt Toss to Evenly Coat the Sweet Potatoes With Oil and Spices |
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2
Done
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Spread Sweet Potato Cubes Evenly Around Pan and Roast For 35-45 Minutes, Stirring Halfway Through, Until Sweet Potatoes Are Fork Tender. |
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3
Done
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While the Sweet Potatoes Are Cooking, Chop Your Kale If You Havent Already and Add It to a Large Bowl. |
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4
Done
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Next Prepare Your Dressing: in a Small Bowl Add the Following: Olive Oil, Orange Juice, Apple Cider Vinegar, Dijon Mustard and Maple Syrup; Whisk Until Smooth. |
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5
Done
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Pour Dressing All Over the Chopped Kale and Use Your (clean) Hands to Gently Massage the Dressing Into the Kale For a Few Minutes. This Helps Remove Any Bitterness from the Kale and Adds Flavor the the Leafy Green. |
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6
Done
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Once Sweet Potato Cubes Are Done Cooking, Add It to the Kale. |
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7
Done
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Pour Into 4 Salad Bowls, or 1 Large Bowl For Sharing. |
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8
Done
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Before You Serve the Salad, Top With Pumpkin Seeds, Feta and Roasted Crunchy Chickpeas. (tip: Dont Add the Cheese or Pumpkin Seeds Until You Are Ready to Eat; You Want Them Crunchy not Soggy.) |
