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Preheat oven to 400F.
Place the cubed sweet potatoes on a medium sheet tray. Place the chickpeas on a small sheet tray. Liberally drizzle both with EVOO and a sprinkle of salt and pepper, toss to coat then spread into a flat, even layer.
Place both sheet trays in the oven, the sweet potato tray above the chickpea try, and bake for 10 minutes. Remove and shake the trays/toss the veggies and then place back in, this time putting the chickpea tray above the sweet potato tray. Bake for another 10-15 minutes.
While the veggies roast make the dressing. In a 16-ounce mason jar combine the orange and lemon juice, EVOO, ACV, maple syrup, dijon, whole grain mustard and a pinch of salt and pepper. Screw on the lid and vigorously shake for 30 seconds. Set aside until needed.
Next prep the kale. Remove the inner ribs from the kale by holding onto the bottom stem, pinching together the leaf and pulling up. Continue with all of the kale then chop into 1-inch pieces.
To assemble 1 salad: take 2 handfuls of kale and place into a medium bowl. Drizzle with 2 tbsp. of dressing and massage into the kale until shiny and dark green. Next add in 1/3 cup roasted sweet potatoes, 1/4 cup roasted chickpeas, 1/4 cup chopped almonds, 1/4 cup dried cranberries, 2 tbsp. crumbled feta and a sprinkle of green onions. Drizzle with a little more dressing then gently toss and taste for seasoning. At this point you could add in any of the optional add-ins.
Keep everything in separate containers or bags and assemble salads as needed.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen
How long will everything last:
- Sweet potatoes 3-5 days in an airtight container
- Chickpeas 3-4 days in an airtight container
- Dressing 12-14 days in a jar with a tight fitting lid
- Cooked chicken 3-5 days in an airtight container
- Cooked bacon 4-5 days in an airtight container
- Prepped lettuce (just washed and cut) 2-3 weeks in a resealable bag or damp cloth veggie bag