Kale and Roasted Sweet Potato Salad
Ingredients
For the za'atar roasted sweet potatoes
-
2
small to medium
sweet potatoes, diced
-
1
14.5 oz can
chickpeas, drained and rinsed
-
1
tbsp
extra virgin olive oil
-
1
tbsp
za'atar
-
to taste
salt
For the salad
-
½
cup
walnuts, chopped
-
4
cups
kale, de-stemmed and tightly packed
-
2
cups
shredded red or white cabbage
-
3
Persian or mini seedless
cucumbers, diced
-
½
cup
parsley, chopped
-
⅓
cup
tahini
-
¼
cup
fresh lemon juice
-
1
tbsp
za'atar
-
½
tsp
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine sweet potatoes and chickpeas with olive oil, za'atar, and salt, then roast for 23 minutes.
- After 23 minutes, add walnuts to the baking sheet and roast for an additional 7 minutes.
- In a large mixing bowl, combine kale, cabbage, cucumber, and parsley.
- Drizzle tahini, lemon juice, za'atar, salt, and pepper over the veggies.
- Massage tahini into the kale to break down the leaves.
- Add the cooled sweet potato and chickpea mixture to the salad and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
16g
Sodium
200mg
Cholesterol
0mg
You might also like