Enjoy the fall season with this salad recipe by Toronto-local recipe developer and Oh She Glows cookbook series author Angela Liddon. This salad alone will fill your house with the most intoxicating pumpkin spice and maple aroma! You won’t even have to light a scented candle.
In addition to making this salad recipe as a hearty starter or main, you can even make them separately and enjoy them as easy side dishes to any hearty fall meal.
Read more to find out how to make this warm and cozy-in-the-tummy salad recipe all autumn-long!
Pumpkin Spice and Everything Nice Salad Recipe
What You Need:
For the Roasted Sweet Potatoes
3 medium sweet potatoes (760 g total)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed (equivalent to 1½ cups cooked chickpeas, if you prefer to cook them from scratch)
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt, plus more for serving
2 tablespoons pure maple syrup
2 teaspoons pumpkin pie spice, plus more for serving
For the Marinated Kale Salad
1 medium bunch curly kale (265 g), stemmed and chopped (6 cups)
1 medium garlic clove (4 g), finely grated on a Microplane
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon pure maple syrup, or to taste
¼ teaspoon fine sea salt
1 tablespoon runny tahini (can replace by increasing maple syrup to 1½ to 2 teaspoons, to your taste)
½ cup (80 g) roasted salted pepitas, for garnish
What To Do:
Prepare the roasted sweet potato and chickpeas. Preheat the oven to 400°F (200°C). Line an extra-large (15 by 21-inch/38 by 53 cm) baking sheet (or two large baking sheets) with parchment paper.
Peel the sweet potatoes and chop them into small 1-inch (2.5 cm) cubes. You should have about 5½ cups.
Place the drained chickpeas and sweet potato on the prepared baking sheet.
Drizzle with the oil and toss until thoroughly coated.
Drizzle on 1 tablespoon of the maple syrup and toss again to coat.
Spread the sweet potatoes and chickpeas into a single layer on the pan.
Sprinkle the pumpkin pie spice and salt all over the sweet potatoes and chickpeas.
Roast, uncovered, for 32 to 38 minutes, until the sweet potatoes are fork-tender and golden brown on the bottom and the chickpeas are a bit shriveled. Don’t flip them or rotate the pan during baking.
Meanwhile, prepare the marinated kale salad. Place the kale in a very large bowl.
In a small bowl, whisk together the garlic, oil, maple syrup, salt, lemon juice, and tahini until smooth.
Pour the dressing over the kale and massage it into the leaves with your hands until fully coated.
Let the kale marinate in the dressing while the sweet potatoes and chickpeas roast.
When the chickpeas and sweet potatoes are finished roasting, remove the baking sheet from the oven and drizzle the remaining 1 tablespoon maple syrup over them.
With a spoon, gently toss to coat. Taste and season with more pumpkin pie spice and salt, if desired.
Portion the kale into bowls, top with the warm roasted sweet potatoes and chickpeas, and garnish with the roasted pepitas.
Serve warm and enjoy!
(Excerpted from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon. Copyright © 2020Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.)