Warm Kale Salad
This warm Warm Kale Salad is a bursting with fall, harvest salad! Filled with roasted sweet potato and chickpeas, kale, quinoa, pumpkin seeds, golden raisins, spices, and the creamiest dairy free honey mustard dressing!
Ingredients
- 1 Large Sweet Potato
- 2 Cups Quinoa cooked
- 1 Can Chickpeas
- 2 Cups Kale
- 1 Cup Golden Raisins
- 1/2 Cup Pumpkin Seeds
- Feta Cheese optional
Vegan Honey Mustard Dressing
- 3 Tablespoons Stone Ground Mustard
- 1/4 Cup Honey
- 1 Lemon juiced
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Nut Milk
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 400℉.
- Start by peeling and cutting the sweet potato into small cubes. Add the cubed sweet potatoes and chickpeas to a large bowl—toss in olive oil and about a teaspoon of garlic salt.
- Get out a baking sheet, cover in parchment paper, and spread the sweet potato and chickpeas evenly on the parchment paper. Bake for about 25 minutes.
- Now, cook the quinoa. Add a cup of water with salt and a cup of quinoa to a small pot, cover, and boil until all of the water is soaked up. If the quinoa needs to cook longer, add a bit of water at a time and let it continue to boil.
- To make the Honey Mustard Dressing, combine all of the ingredients in a small bowl and stir well.
- Once all of the ingredients are ready to go, add 2 cups of kale to a large bowl. Take the roasted sweet potatoes and chickpeas out of the oven and add the kale. Add the chickpeas, golden raisins, pumpkin seeds, and the honey mustard dressing. Sprinkle some feta over top and serve!