The light has begun to change and reflect in the glittery way only fall can do and I am having all the fall cravings. Give me pumpkin spice everything and warm carbs. This cozy kale salad is going to be on repeat for the next few months. When I am looking to make a new dish or feel inspired I head over to #Pinterest. I found a #healthy fall salad recipe that is #nourishing my fall cravings and was inspired by Halfbakedharvest.com head over to her website for the unedited version.
photo from halfbakedharvest.com
What you will need:
1 (14 ounce) can Chickpeas
1 tsp Chipotle chili, powder
1 cloves Garlic
1 large head Kale
2 Sweet potatoes, small
2 tbs olive oil ( I use Jalapeño infuesed oil from McEvoy Ranch)
parmesan for shavings
1 avocado (optional)
Tahini dressing:
2 Lemons, juice of
2 tbsp Parsley, fresh
2 tbsp Dijon mustard
2 tbsp Tahini
2 tsp Worcestershire sauce
2 Kosher salt and black pepper
4 tsp Paprika, smoked
4 tsp curry powder
1/4 cup Olive oil, extra virgin ( I use garlic infused from McEvoy Ranch)
1/3 cup Parmesan, grated
1. Preheat oven to 425 degrees F. 2. On a large rimmed baking sheet, combine the sweet potatoes, 1 tablespoons olive oil, curry powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas, paprika, salt, chili powder and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender. 3. Meanwhile, in a large salad bowl, combine the kale and massage with oil. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper. 5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with additional parmesan and avocado if you choose. Serve and enjoy!
May you be nourished always <3