A Hearty, Wholesome, and Flavorful Fall Salad

This candy potato kale salad is the form of salad that makes you excited to eat your greens. It’s hearty, colourful, and bursting with taste and texture. It begins with roasted candy potatoes and crispy chickpeas; heat, caramelized, and completely seasoned. Then there’s a mattress of contemporary kale that holds up superbly to all of the toppings, fluffy quinoa for just a little additional substance, crisp honeycrisp apple for sweetness, toasted pepitas for crunch, and thinly sliced crimson onion to convey every thing to life.

The flavors are so properly balanced; candy, savory, tangy, and contemporary! This salad has all of it…and the maple Dijon dressing ties all of it collectively in one of the simplest ways. It’s stunning to serve, satisfying to eat, and makes a scrumptious, healthful meal.

That is certainly one of my favourite salads to make within the fall, when candy potatoes and apples are at their peak. It’s excellent for a comfortable lunch or dinner, beautiful on a vacation desk, and holds up splendidly for meal prep. In case you’re on the lookout for a salad that’s loaded with taste, texture, shade, and luxury, that is the one!

Components with Useful Notes

• Candy Potato: Roasting brings out their pure sweetness and offers the salad substance. Lower into even cubes for even cooking.
• Chickpeas: Get frivolously crispy within the oven and add plant-based protein. Be sure that they’re well-drained and dried earlier than roasting for the perfect texture.
• Olive Oil & Spices: A easy mixture of paprika, garlic powder, cumin, and salt provides large taste to the candy potatoes and chickpeas.
• Kale: I want Lacinato kale (additionally known as dinosaur kale) as a result of it’s tender, hearty, and has a light taste that works so properly in salads.
• Quinoa: Provides additional protein and makes the salad satisfying. Cook dinner forward and funky earlier than mixing in.
• Apple: I really like Honeycrisp for its crisp, juicy texture, however any sweet-tart selection works.
• Pepitas: Toasted pumpkin seeds give a terrific crunch. Pecans or walnuts are additionally good on this salad.
• Purple Onion: Provides a punchy, contemporary chunk to stability the sweetness.
• Maple Dijon Dressing: Tangy, barely candy, and the proper end. You may make it forward of time and retailer it within the fridge.

Salads

Candy Potato Kale Salad

Candy Potato Kale Salad is a hearty, flavorful salad made with roasted candy potatoes, crispy chickpeas, quinoa, kale, apple, pepitas, and a tangy maple Dijon dressing. Excellent for lunch, dinner, or your vacation desk!

For the salad:

• 1 massive candy potato, lower into ½ inch cubes (about 2 cups)
• 15 oz can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon floor cumin
• 1/2 teaspoon kosher salt
• 4 cups finely chopped kale
• 1 1/2 cups cooked quinoa*
• 1 honeycrisp apple, chopped (about 1 cup)
• 1/2 cup pepitas
• 1/4 cup sliced crimson onion

For the dressing:

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• 1 small garlic clove, minced
• Kosher salt and black pepper, to style

• Preheat the oven to 400 levels F. Place the candy potato cubes and chickpeas on a big baking sheet. Drizzle with olive and toss till properly coated. Sprinkle with paprika, garlic powder, cumin, and salt. Toss once more till properly coated. Roast for 20 to 25 minutes or till candy potatoes are tender and chickpeas barely crispy. Take away from oven and put aside to chill to room temperature.

• In a big bowl, mix candy potatoes, chickpeas, kale, quinoa, apple, pepitas, and crimson onion.

• In a small bowl or jar, whisk collectively the olive oil, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.

• Drizzle the dressing over the salad and stir till properly mixed. Serve.

To cook dinner the quinoa, begin by rinsing ½ cup of dry quinoa beneath chilly water utilizing a high-quality mesh strainer to take away its pure bitterness. In a small saucepan, mix the rinsed quinoa with 1 cup of water (or broth) and a pinch of salt. Deliver the combination to a boil over medium-high warmth, then scale back the warmth to low, cowl, and let it simmer for about quarter-hour, or till all of the water is absorbed. As soon as cooked, take away the pan from warmth and let it sit, coated, for five minutes to permit the quinoa to steam and grow to be fluffy. Fluff with a fork and measure out 1 ½ cups in your recipe.
How you can Retailer:

• Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 3 days.
• Meal prep: Maintain the elements and dressing separate and toss simply earlier than serving for the freshest texture.
• Re-crisp chickpeas: If you need the chickpeas additional crunchy once more, pop them within the oven or air fryer for a couple of minutes earlier than consuming.

Energy: 308kcal, Carbohydrates: 35g, Protein: 8g, Fats: 17g, Saturated Fats: 2g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 14g, Sodium: 443mg, Potassium: 461mg, Fiber: 7g, Sugar: 7g, Vitamin A: 6939IU, Vitamin C: 16mg, Calcium: 91mg, Iron: 3mg

Key phrases apple, kale, quinoa, candy potato

Have you ever tried this recipe?

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