Kale, roasted beet and sweet potato salad
3 peeled and diced sweet potatoes
1 peeled and diced beet
olive oil
maple syrup
cinnamon
nutmeg
5 garlic cloves
pinch sea salt
pinch black pepper
1 bunch kale
2 avocados
4 diced carrots
1 can of chickpeas, rinsed and drained
Dressing:
1 avocado
1/2 cup olive oil
juice of 1 lemon
pepper
2 tsp. honey, or to taste
roasted garlic
4 scallions
1. Place diced sweet potatoes, beets and garlic on rimmed oven sheet. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon, fresh nutmeg, pepper and salt. Roast in a 425 degree oven for 20-25 minutes.
2. While that is cooling, mix all the ingredients for the dressing with a hand mixer or food processor or blender.
3. Chop kale into fine strips, place in bowl and massage with a little olive oil.
4. Add chickpeas, carrots, avocado, cooled sweet potatoes and beets. Toss with dressing and serve!
My whole family LOVED this salad!!
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