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This salad offers a tantalizing array of flavors and textures, sure to delight your senses.
6 cups fresh kale
1 (19-ounce) bag frozen sweet potato fries
1 (15-ounce) can Glicks Chick Peas
2 tablespoons oil
salt
pepper
3/4 cup crumbled feta cheese
1 cup pomegranate seeds
5 mandarins, peeled and segmented
5 Medjool dates
1/2 cup Dijon mustard
2 tablespoons Tonnelli Apple Cider Vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 fresh clove
1/4 cup olive oil
6 to 8 tablespoons water, depending on desired thickness
Preheat oven to 450 degrees Fahrenheit.
Spread the fries on a baking sheet lined with parchment paper.
Bake on 450 degrees Fahrenheit for 25 to 30 minutes.
Preheat oven to 400 degrees Fahrenheit.
Drain and rinse the chickpeas and pat dry.
Spread the chickpeas on a baking sheet lined with parchment paper.
Drizzle with oil, pepper, and salt.
Bake for 25 to 30 minutes.
Combine all dressing ingredients in a processor or blender.
Taste and add extra water if desired (I like it at six tablespoons).
Combine the kale, ready baked sweet potato fries, crispy chickpeas, feta cheese crumbles, pomegranate seeds, and mandarins.
Drizzle the dressing over it and serve. Dressing can stay fresh in fridge for up to a week.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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