Go Back
Overhead shot of roasted sweet potato kale salad with crispy chickpeas, dried cranberries, pepitas and feta in a rustic bowl

Roasted Sweet Potato Kale Salad with Chickpeas

A hearty roasted sweet potato kale salad with crispy chickpeas, dried cranberries and a maple Dijon dressing that holds up beautifully for healthy lunches and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes about 1 1/2 lb, peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) chickpeas drained, rinsed and patted dry
  • 1 tbsp olive oil for roasting
  • 1 tsp smoked paprika
  • 1 bunch lacinato kale about 6 cups, stems removed, chopped
  • 1/3 cup dried cranberries
  • 1/4 cup pepitas roasted pumpkin seeds
  • 1/4 cup feta cheese crumbled, optional
  • 3 tbsp olive oil for the dressing
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup

Method
 

  1. Preheat oven to 425°F. On a large rimmed baking sheet, toss sweet potatoes and chickpeas with 1 tbsp olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper; spread in a single layer.
  2. Roast 20-25 minutes, stirring once at the halfway point, until sweet potatoes are fork-tender and chickpeas are lightly crisped.
  3. Meanwhile, whisk the dressing in a small bowl: 3 tbsp olive oil, apple cider vinegar, Dijon, maple syrup and a pinch of salt.
  4. In a large bowl, massage the kale with half the dressing for about 1 minute until softened. Add the roasted sweet potatoes, chickpeas, cranberries and pepitas.
  5. Toss with the remaining dressing, top with feta if using, and serve warm or at room temperature. Leftovers keep up to 3 days; dress just before serving.