Kreative Kale Salad

Marla Rottenstreich Marla Rottenstreich
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As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy kale salad with roasted sweet potatoes and chickpeas checks all the boxes.

50m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

  1. Toss sweet potatoes with olive oil, smoked paprika, garlic powder, and a big pinch of salt and pepper in a bowl. Roast on a nonstick baking sheet at 425 degrees Fahrenheit for about 30 minutes.

  2. Once cool, add kale, chickpeas, and cucumbers.

  3. Add in the dressing.

Credits

Description:
Photo by Sara Goldstein

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