Winter Kale Salad
Serves 425 mins prep25 mins cook
A refreshing Winter Kale Salad topped with roasted honey potatoes, creamy citrus dressing, and a variety of healthy ingredients including chickpeas, walnuts, and avocado.
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What you need
Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment paper. 2: Make the potatoes by tossing the baby potatoes with olive oil, salt, garlic powder, and pepper. Spread on one side of the sheet pan. 3: Add the rinsed and drained chickpeas to the other side of the sheet pan and roast both for 10 minutes. 4: Prepare the dressing by whisking together tahini, orange juice, lemon juice, maple syrup or honey, cumin, salt, pepper, and garlic powder. Set aside. 5: After 10 minutes, add oil, salt, and paprika to the chickpeas. Drizzle honey over the potatoes and toss both, then place back in the oven for 12-15 minutes. 6: Toast walnuts in a pan over medium heat for 3-5 minutes, then chop them. 7: Assemble the salad by combining kale, arugula, walnuts, red bell pepper, red onion, avocado, and fresh herbs in a large bowl. 8: Add the dressing to the salad and toss well before serving.View original recipe