I live for a leafy green kale salad with a creamy dressing and this Fall Kale Salad hits the spot. It‘s super easy to make and the perfect quick lunch when you crave a salad but want something warm too. Kale contains lots of calcium, fiber and chlorophyll while the sweet potatoes are rich in Vitamin C, the chickpeas in plant-protein and the cashews in healthy fats.
Serves two.
Ingredients: (preferably organic)
- 1 can chickpeas, drained & rinsed
- 1 medium sweet potato diced, not peeled
- 2 cups oyster mushrooms
- 1/2 cup cashews
- 3 tbsp avocado oil
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp garlic powder
- pink Himalayan salt, to taste
- 6 cups kale, de-stemmed and torn into bite-sizes pieces
- pomegranate seeds, for garnish
Avocado Dressing
- 1 small avocado
- 2 lemons, juiced
- ⅓ cup hemp hearts
- 3 tbsp nutritional yeast
- 2 tbsp water
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp maple syrup
- black pepper, to taste
Directions:
01. Pre-heat oven to 200C. On a parchment paper lined baking sheet, arrange the drained & rinsed chickpeas, diced sweet potato & mushrooms. Coat each ingredients in avocado oil & spices.
02. Roast for 30 minutes, removing the cashews after ten minutes.
03. Make the avocado dressing: Blend all ingredients until smooth and season to taste. Set aside.
04. Massage the kale with a few tablespoons of the dressing and let sit for five minutes.
05. In two bowls, arrange half the massaged kale and top with roasted sweet potato, mushrooms, chickpeas & cashews. Garnish with pomegranate seeds and hemp seeds and serve with more dressing on the side.
