Are you ready to transform your salad game from boring to absolutely mind-blowing? Prepare to tantalize your taste buds with a recipe that combines the perfect balance of sweet, savory, and crispy elements in one incredible dish. This Roasted Sweet Potato Chickpea Kale Apple Salad with Bacon isn't just a salad - it's a culinary adventure that will make you forget everything you thought you knew about healthy eating. Packed with nutrition, bursting with flavor, and guaranteed to impress even the pickiest eaters, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 4 cups kale, chopped
- 1 apple, diced
- 4 slices bacon, cooked and crumbled
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice sweet potatoes into uniform 1/2-inch cubes. Drain and rinse chickpeas thoroughly, then pat dry with paper towels to ensure crispy roasting.
- In a large mixing bowl, toss sweet potato cubes and chickpeas with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet, ensuring pieces are not overcrowded.
- Roast sweet potatoes and chickpeas in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. They should be golden and crispy on the outside, tender on the inside.
- While vegetables are roasting, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces once cooled.
- Wash and chop kale, removing tough stems. Dice the apple into small, bite-sized pieces.
- In a small bowl, whisk together remaining olive oil and maple syrup to create a light dressing.
- Once roasted vegetables are done, let them cool for 5 minutes. In a large serving bowl, combine kale, roasted sweet potatoes, chickpeas, diced apple, and crumbled bacon.
- Drizzle the maple olive oil dressing over the salad and gently toss to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while vegetables are still warm, enjoying the mix of crispy, sweet, and savory flavors.
Tips
- For maximum crispiness, ensure chickpeas and sweet potatoes are completely dry before roasting.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- Don't overcrowd the baking sheet - give your vegetables room to roast, not steam.
- Cook bacon until extra crispy for the best texture and flavor contrast.
- Let roasted vegetables cool slightly to prevent wilting the kale.
- Adjust the maple syrup in the dressing to your preferred level of sweetness.
- For a vegetarian version, replace bacon with toasted nuts or seeds.
- Serve immediately to enjoy the warm roasted vegetables and crisp kale.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
