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Fall Harvest SaladCourse: Gluten Free, Vegan Optional, Dairy free optional
This recipe is part of the September Meal Plan!
1 yam, diced & roasted
1 can of chickpeas, drained, rinsed
1 bunch kale, stems removed, finely chopped
1/4 cup hemp seeds
1/3 cup dried cranberries or tart cherries
1/2 cup walnuts, chopped
1/4 cup goat cheese or feta
1 apple, sliced
- Salad Dressing
1/4 tsp pepper, to taste
1 1/2 Tbsp. maple syrup
3/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. Dijon mustard
1/2 tsp salt
- Combine all dressing ingredients in a large resealable jar or airtight container. Cover and shake vigorously until emulsified, about 30 seconds. Taste and adjust for flavour.
- Pre heat the oven to 400F and line a sheet tray with parchment paper.
In a large bowl add your diced yams, and chickpeas (drained and rinsed) and coat with olive oil, salt, pepper and garlic powder and add to sheet tray. Cook until crispy (about 25 mins), tossing halfway.
- Start by prepping your yam to roast. Dice into bite sized pieces and toss with olive oil + salt and pepper. Add it to the tray. Toss your chickpeas in olive oil
- Prep your other ingredients.
In a large bowl add chopped kale (chop it real fine). Drizzle it with a splash of dressing and massage it into the kale.
Add sliced apples, dried fruit, walnuts, goat cheese, (cooked and cooled yams) and drizzle with dressing! Enjoy!