Ingredients:

  • 1.5 lbs sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large bunch (6 oz) curly kale, stems removed and finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp dijon mustard
  • 1/2 cup dried cranberries
  • 1/4 cup goat cheese, crumbled
  • 1 cup cooked quinoa

Instructions:

  1. Preheat oven to 400°F (200°C). On a parchment-lined sheet pan, toss cubed sweet potatoes and chickpeas with 3 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until potatoes are crusty and chickpeas are crisp.
  2. Place chopped kale in a large bowl. Drizzle with 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp sea salt. Massage and knead the leaves with your hands for 3-5 minutes until they shrink in volume, darken in color, and feel soft.
  3. In a small bowl or jar, whisk together 1/3 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tbsp dijon mustard until emulsified.
  4. Add the warm roasted sweet potatoes and chickpeas to the massaged kale. Fold in optional dried cranberries, quinoa, or goat cheese. Pour the dressing over the salad and toss gently to coat.