SHEET PAN FALL HARVEST SALAD


PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR – SERVINGS 4


2 medium sweet potatoes 1 (15.5 oz) can chickpeas, drained and rinsed ½ red onion, sliced 6 tbsp olive oil, divided 2 tbsp apple cider vinegar 1 tbsp maple syrup


2 tsp Dijon mustard 1 (12 oz) bag Nature’s Promise® Organic Kale


²⁄³ cup chopped walnuts ½ (4 oz) pkg goat cheese, crumbled ¼ cup pomegranate seeds


STEP 1 Preheat oven to 425°F. Line a large baking sheet with parchment. Peel and dice the sweet potatoes into 1-inch cubes. Thoroughly pat the chickpeas dry with a paper towel. Add sweet potatoes, chickpeas, and red onion to baking sheet. Season with salt and pepper and drizzle with 2 tbsp oil. Toss to coat and spread in even layer. Bake 35–45 min., tossing occasionally, until potatoes are tender and chickpeas are crisp. STEP 2 Meanwhile, in a large bowl, whisk together remaining 4 tbsp oil, vinegar, maple syrup, and mustard. Season with salt and pepper. Remove and discard any stems from the kale and tear leaves into small pieces. Add kale to bowl and massage with maple dressing until slightly softened. STEP 3 When sweet potatoes are cooked, add kale to baking sheet and gently combine with vegetables. Return to oven and bake 3–5 min., until kale is slightly wilted. Remove from oven. Transfer to a platter and top with the walnuts, cheese, and pomegranate seeds.


PER SERVING: 544 CALORIES, 40G FAT, 7G SATURATED FAT, 11MG CHOLESTEROL, 322MG SODIUM, 37G CARBOHYDRATE, 10G FIBER, 10G SUGAR, 14G PROTEIN


08 OCTOBER/NOVEMBER 2025 SAVORYONLINE.COM


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