Here is a hearty and delicious kale salad recipe to indulge in this autumn. Salty, sweet, crunchy, spicy, warm and bright, this salad just seems to have it all. It is excellent as a fancy filling lunch or as an entree for a weeknight meal, and it's got so many layers, flavors and textures to it that will surely satisfy everyone around. There are three main things you need to prep for this delicious warm salad, and the kale goes last. First it's the crispy chickpeas, which go into the oven along a rich mix of spices and oil. Then it's the sweet potato noodles, which can be quickly processed and fried raw as they come with a bit of oil. The cashew dressing can be made in just a few minutes for adding sweetness and creaminess, by blending the seeds (they are not nuts actually!), almond milk, lemon, garlic and a touch of your favorite mustard. To make the best out of kale's antioxidant, cancer-preventing, cholesterol-lowering and vitamin-rich properties we only gave the cole a quick sauté to make it tender and less bitter, using the leftover oil from the sweet potato noodles, so it's one less thing to wash up.
1. Gather the ingredients
For the salad:
- 3 packed cups chopped kale
- 1 large sweet potato
- 1 tsp of garlic powder
For the chickpeas:
- 1 can of chickpeas
- 1 tsp of ground cumin
- 1 tsp of chili powder or paprika
- 1 tbsp of sunflower oil
- salt and pepper to taste
For the dressing:
- 1/4 cup of cashews
- 1/4 cup of unsweetened almond milk
- 1 garlic clove
- 1/2 tbsp of lemon juice
- 1/2 tsp of mustard
- salt and pepper, to taste
2. Make the chickpeas dressing
Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder or paprika, oil (you can also use olive oil), and salt and pepper to taste.
3. Prep the chickpeas’ flavor
Wash the canned chickpeas and drain. Bring to a baking pan, add the dressing and mix thoroughly.
Bake chickpeas for about 20 minutes or until crisp. Toss halfway through.
5. Prep the sweet potato noodles
Wash, peel and grate the sweet potato raw, by hand or with the help of a food processor.
6. Cook the noodles
Add oil to a frying pan and cook over medium heat. Bring in the sweet potato noodles and cook for 10 minutes or until golden and crispy. Season with salt, pepper and garlic powder. Toss occasionally. Set aside. Clean the pan and give chopped kale leaves a quick sauté to make them more tender.
7. Make a quick dressing and serve immediately
Quickly make a dressing by blending the (previously soaked) cashews with almond milk, a roughly chopped garlic clove, some lemon juice, mustard, salt and pepper.
Once the chickpeas and noodles have cooled down, serve a kale bed on a plate and top it with orange power courtesy of the spicy chickpeas and crunchy sweet potato noodles. Drizzle the cashew dressing and enjoy warm.