Sweet Potato and Kale Salad

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Place the sweet potato and chickpeas on the baking sheet. Add 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper, then toss and spread into a single layer.

   Ingredients used: 240.0 gr Chickpea, 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 3.0 gr Salt, 700.0 gr Sweet Potato

   Cookware: rimmed baking sheet

3. Step 3

   Roast until the sweet potato is tender and browned, turning everything once halfway through. Let cool for 5 minutes.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Prepare the kale, onion, pecans, and garlic as specified.

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the remaining 2 tbsp olive oil with the lemon juice, maple syrup, Dijon mustard, garlic, remaining ½ tsp (3 gr) salt, and remaining 1 gr black pepper.

   Ingredients used: 15.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 ml Maple Syrup, 3.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Place the kale in the large bowl, pour over the dressing, and massage gently until the leaves soften slightly.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Kale

   Cookware: Large Mixing Bowl

7. Step 7

   Add the roasted sweet potato and chickpeas, red onion, feta, pecans, and dried cranberries. Toss gently and serve.

   Ingredients used: 60.0 gr Dried Cranberry, 100.0 gr Feta Cheese, 60.0 gr Pecan, 100.0 gr Red Onion

   Cookware: Large Mixing Bowl