Kale and Sweet Potato Salad

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside to heat.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Prepare the sweet potato and red onion, then rinse and thoroughly dry the chickpeas. Arrange them on the hot baking sheet and toss with 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper.

   Ingredients used: 1.0 gr Black Pepper, 240.0 gr Chickpea, 30.0 ml Olive Oil, 150.0 gr Red Onion, 3.0 gr Salt, 700.0 gr Sweet Potato

   Cookware: Chef Knife, colander, cutting board, rimmed baking sheet

3. Step 3

   Roast until the sweet potato is browned and tender, turning everything once halfway through. Remove the baking sheet from the oven and let the mixture cool for 5 minutes.

   Timer: 30 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Whisk the lemon juice, maple syrup, Dijon mustard, and garlic with the remaining 2 tbsp (30 ml) olive oil, ⅛ tsp (1 gr) salt, and 1 gr black pepper until combined.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 4.0 gr Garlic, 45.0 ml Lemon Juice, 15.0 ml Maple Syrup, 30.0 ml Olive Oil, 1.0 gr Salt

   Cookware: small bowl, whisk

5. Step 5

   Place the prepared kale in a large bowl with the remaining ⅜ tsp (2 gr) salt and about one-third of the dressing. Massage gently until the leaves soften and turn glossy.

   Ingredients used: 250.0 gr Kale, 2.0 gr Salt

   Cookware: Large Mixing Bowl

6. Step 6

   Add the roasted mixture and remaining dressing to the kale, then toss gently. Fold in the feta and pumpkin seeds and serve.

   Ingredients used: 100.0 gr Feta Cheese, 60.0 gr Pumpkin Seed

   Cookware: Large Mixing Bowl