Your new Favorite salad

Ingredients

• 1.5 pounds Sweet Potatoes (peeled and diced into ½‑inch cubes)
• 1 large Red Onion (cut into wedges)
• 4 cloves Garlic Cloves (unpeeled, roasted with vegetables)
• 4 tablespoons Olive Oil (extra‑virgin, divided (3 Tbsp for roasting, 1 Tbsp for kale, 2 Tbsp for dressing))
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• 6 cups Kale (stems removed, torn into bite‑size pieces)
• 15 oz Canned Chickpeas (drained and rinsed)
• 1 large Avocado (peeled, pitted and diced)
• ⅓ cup Almonds (raw, toasted)
• 2 tablespoons Fresh Mint Leaves (finely chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Maple Syrup

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Peel and dice the sweet potatoes into ½‑inch cubes, cut the red onion into wedges, and leave the garlic cloves unpeeled.

   Time: PT10M

3. Season and Arrange for Roasting

   In a large bowl toss the sweet potatoes, red onion, and garlic cloves with 3 Tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on a parchment‑lined baking sheet.

   Time: PT5M

4. Roast Vegetables

   Place the sheet in the oven and roast for 30 minutes, turning halfway through, until the sweet potatoes are tender and caramelized.

   Time: PT30M

   Temperature: 400°F

5. Toast Almonds

   While the veg roast, spread the raw almonds on a second sheet and toast for 8‑10 minutes, stirring once, until lightly browned and fragrant.

   Time: PT10M

   Temperature: 400°F

6. Make Mint‑Lemon Dressing

   In a small bowl whisk together 2 Tbsp olive oil, lemon juice, apple cider vinegar, maple syrup, chopped mint, and the softened roasted garlic (squeeze the garlic out of its skin).

   Time: PT5M

7. Massage Kale

   Place the kale in a large bowl, drizzle with 1 Tbsp olive oil and a pinch of salt, then massage with clean hands for 2‑3 minutes until the leaves darken and soften.

   Time: PT5M

8. Assemble Salad

   Add the roasted sweet potatoes, onions, chickpeas, diced avocado, and toasted almonds to the massaged kale. Drizzle the mint‑lemon dressing over everything and toss gently to combine.

   Time: PT5M

9. Serve

   Serve the salad immediately, or keep the dressing separate and combine just before eating.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

25 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash, Pumpkin
• Instead of Red Onion: Yellow onion, White onion
• Instead of Garlic Cloves: Shallots
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Ground Cumin: Coriander powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Kale: Spinach, Swiss chard
• Instead of Canned Chickpeas: White beans, Lentils
• Instead of Avocado: Mango cubes, Silken tofu
• Instead of Almonds: Walnuts, Pecans
• Instead of Fresh Mint Leaves: Basil, Cilantro
• Instead of Lemon Juice: Lime juice
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Maple Syrup: Agave nectar, Honey (not vegan)

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper (optional)
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Small Whisk
• Salad Tongs
• Spatula (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 400°F
• Roast the sweet potatoes, red onion, and garlic until caramelized
• Massage the kale with oil and salt
• Make the mint‑lemon dressing with roasted garlic
• Combine all components and toss gently

Chef Tips from the Video

• Add a pinch of smoked sea salt to the dressing for an extra depth of flavor.
• For a pop of color, sprinkle pomegranate seeds just before serving.
• Use a high‑quality extra‑virgin olive oil; it shines in both the roast and the dressing.

Troubleshooting

Storage

Refrigerator: Store dressing, roasted vegetables, and kale separately in airtight containers for up to 3 days.

Freezer: Not recommended; texture of kale and avocado deteriorates.

Room temperature: Leave out for no more than 2 hours for food safety.

Make-Ahead Tips

• Roast the sweet potatoes, onions, and garlic up to 2 days ahead; reheat gently before assembling.
• Toast almonds in advance and store in an airtight jar.
• Prepare the dressing and keep refrigerated; bring to room temperature before using.

Frequently Asked Questions