It’s February and if healthy eating was part of your New Years Resolution or you just enjoy eating a delicious and clean meal – the team on the four has the perfect recipe for you.
Our Friend Gina Ferwerda shared her kale salad recipe with us today. We hope you’ll enjoy it as much as we did.
Kale and Apple Salad with a Maple Dijon Vinaigrette Ingredients:
For the roasted sweet potato- 1 large sweet potato
1 tablespoon oil
1 tsp cinnamon
For the roasted chickpeas-
1 can garbanzo beans, drained (aka chickpeas) 1 tablespoon oil
1 tsp Michigan Cherrywood Smoked Seasoning 1 tsp Candied Ginger Cinnamon Spice
For the dressing-
3 tablespoons dijon mustard
3 tablespoons honey
2 tablespoons maple syrup
3 tablespoons rice wine vinegar 1 tsp smoked sea salt
1 tsp cinnamon
1/4 cup oil
1 teaspoon sriracha (optional)
4 cups chopped kale
1 cup chopped radicchio 1/4 cup diced tomatoes 1/4 cup sliced cucumbers 1 sliced honeycrisp apple
Preheat oven to 400oF.
Add the sweet potato to a foil lined baking sheet. Season with oil and seasonings, then roast for
45 minutes or until fork tender. Remove from oven and set aside. When sweet potato is cooled, remove the skin and cut into bite size cubes.
After draining the liquid from the garbanzo beans (chickpeas), place the beans on some paper towel to remove all the excess liquid. The drier the chickpeas, the crispier they will become. Add the chickpeas to a foil line baking sheet. Roast for 40-50 minutes, make sure to rotate the pan halfway through. (I check them at 30 minutes and then every 10 minutes from there. The longer you leave them in, the crispier they will become.)
In a small bowl, mix together all dressing ingredients. Set aside until ready to assemble. Add 2 tablespoons of dressing to kale and massage well to soften the kale.
To assemble, add the kale to a large salad dish. Next add the radicchio, followed by the tomatoes and cucumbers. Next add the roasted chicken peas and sweet potato. Drizzle on the remaining dressing and serve.
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