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Recipe by Faigy Reiner

Sweet Potato Kale Salad with a Date Dijon Dressing

Sweet Potato Kale Salad with a Date Dijon Dressing add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy
30 Minutes
Diets

This salad offers a tantalizing array of flavors and textures, sure to delight your senses.

Ingredients

Salad

  • 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

Dressing

  • 1 fresh clove

  • 1/4 cup olive oil

  • 6 to 8 tablespoons water, depending on desired thickness

Directions

For the Sweet Potato Fries

1.

Preheat oven to 450 degrees Fahrenheit.

2.

Spread the fries on a baking sheet lined with parchment paper.

3.

Bake on 450 degrees Fahrenheit for 25 to 30 minutes.

For the Crispy Chickpeas

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Drain and rinse the chickpeas and pat dry.

3.

Spread the chickpeas on a baking sheet lined with parchment paper.

4.

Drizzle with oil, pepper, and salt.

5.

Bake for 25 to 30 minutes.

For the Dressing

1.

Combine all dressing ingredients in a processor or blender.

2.

Taste and add extra water if desired (I like it at six tablespoons).

For the Salad

1.

Combine the kale, ready baked sweet potato fries, crispy chickpeas, feta cheese crumbles, pomegranate seeds, and mandarins.

2.

Drizzle the dressing over it and serve. Dressing can stay fresh in fridge for up to a week.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Sweet Potato Kale Salad with a Date Dijon Dressing

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