It’s February. If a healthy diet was part of your New Year’s aspirations, or if you’re just enjoying a delicious and clean meal, a team of four has the recipe for you.
Our friend Gina Ferwada shared her kale salad recipe with us today. We hope you enjoy it as much as we do.
Maple Dijon Vinaigrette Kale and Apple Salad:
For roasted sweet potatoes-one big sweet potato
1 tbsp of oil
1 teaspoon cinnamon
About roasting chickpeas-
1 can of green beans, 1 tablespoon of drained (also known as chickpeas) oil
1 teaspoon of Michigan cherry wood smoke seasoning, 1 teaspoon of ginger cinnamon spice
For dressing-
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons of maple syrup
3 tablespoons of rice wine vinegar, 1 teaspoon of smoked sea salt
1 teaspoon cinnamon
1/4 cup oil
1 teaspoon Sriracha (optional)
4 cups of chopped kale
1 cup chopped chicory 1/4 cup diced tomato 1/4 cup sliced cucumber 1 sliced honeycrisp apple
direction:
Preheat the oven to 400oF.
Place the sweet potatoes in a foil-lined top plate.Season with oil and seasonings, roast
45 minutes or until the fork is soft. Take it out of the oven and set it aside. When the sweet potatoes have cooled, peel them and cut them into bite-sized pieces.
After draining the liquid from the galvanzo beans (chickpeas), place the beans on a paper towel to remove any excess liquid. The dry the chickpeas, the more crispy they are. Add chickpeas to the top of the foil line. Roast for 40-50 minutes and rotate the pot about half way. (Check every 10 minutes after 30 minutes. If you leave it as it is, it will be crispy.)
Mix all dressing ingredients in a small bowl. Save it until you are ready to assemble it. Add 2 tablespoons of dressing to the kale and massage well to soften the kale.
To assemble, add kale to a large salad dish. Then add chicory, then tomatoes and cucumbers. Next, add the roast chicken pieces and sweet potatoes. Serve the rest of the dressing with a light rain.
