Roasted Sweet Potato Chickpea Kale Sheet Pan Salad

Ingredients

• For sheet pan salad:
• 2 medium sweet potatoes, about 1 1/2 pounds
• 1 pinch Kosher salt and freshly ground black pepper, to taste
• 1 16-oz. can of chickpeas, rinsed and drained
• 1/2 red onion, cut into 1/4-inch thick slices
• 1/3 cup sliced almonds
• 1/2 bunch of kale (Tuscan or curly), stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
• 1/4 cup crumbled aged cheddar
• 1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices
• For lemon-balsamic vinaigrette:
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice from 1 large lemon (reserving extra juice)
• 1 teaspoon dijon mustard
• 6 tablespoons extra-virgin olive oil
• 1 pinch sugar (optional)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag