During the winter, fresh vegetables are in short supply, but root vegetables are generally available. I recently came across this easy to prepare “salad” which features roasted sweet potatoes, chickpeas and generous amount of kale from Food52. It is delicious.
In all honesty, I added a bit of cauliflower and a little more spice, but this salad is just what you need for a winter “pick-up.” There are several variations on the salad on
Roasted Sweet Potato, Chickpea & Kale Sheet-Pan Salad
For Sheet Pan Salad
- 2 medium sweet potatoes about 1 1/2 pounds
- 1 pinch Kosher salt and freshly ground black pepper to taste
- 1 16-oz. can of chickpeas rinsed and drained
- 1/2 red onion cut into 1/4-inch thick slices
- 1/3 cup sliced almonds
- 1/2 bunch of Tuscan or curly kale stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
- 1/4 cup crumbled aged cheddar
- 1 small crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices
For lemon-balsamic vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice from 1 large lemon reserving extra juice
- 1 teaspoon dijon mustard
- 6 tablespoons extra-virgin olive oil
- 1 pinch sugar optional
- Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats.
- To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors.
- Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette.
- When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes).
- Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way.
- Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper.
- Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.
Looking for some interesting salad recipes this winter? Try some of the ones mentioned below: