Roasted Sweet Potato, Chickpea & Kale Sheet-Pan Salad

November 17, 2017

Test Kitchen-Approved

Author Notes: This roasted sweet potato, chickpea, and kale sheet pan salad is a good example of sheet pan salads at their best. The lemon-balsamic vinaigrette does triple duty: coating the sweet potatoes, chickpeas, and onions before they roast; dressing (and tenderizing) the kale; and brightening all of the flavors before serving. It’s a jumble of big, bold flavors and contrasting textures, just as a good salad should be, and it’s mighty enough to stand alone for dinner (and lunch the next day, too)!

Featured In: Yes, Salads Can Be Cozy Comfort Food. Ask Your Sheet Pan
EmilyC

Food52 Review: Featured in: 10 Quick & Easy Dinners the Whole Family Will Love.The Editors

Serves: 4 to 6
Prep time: 30 min
Cook time: 35 min

Ingredients

For sheet pan salad:

  • 2 medium sweet potatoes, about 1 1/2 pounds
  • 1 pinch Kosher salt and freshly ground black pepper, to taste
  • 1 16-oz. can of chickpeas, rinsed and drained
  • 1/2 red onion, cut into 1/4-inch thick slices
  • 1/3 cup sliced almonds
  • 1/2 bunch of kale (Tuscan or curly), stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
  • 1/4 cup crumbled aged cheddar
  • 1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices

For lemon-balsamic vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice from 1 large lemon (reserving extra juice)
  • 1 teaspoon dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • 1 pinch sugar (optional)
In This Recipe

Directions

  1. Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats.
  2. To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors.
  3. Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette.
  4. When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes).
  5. Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way.
  6. Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper.
  7. Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.

More Great Recipes:
Salad|American|Kale|Lemon Juice|Potato|Sweet Potato/Yam|Vegetable|Chickpea|One-Pot Wonders|Make Ahead|Sheet Pan|Serves a Crowd

Reviews (14) Questions (0)

14 Reviews

Julie November 26, 2018
After I finished making this I was praying that it tasted as delicious as it looked. I wasn’t disappointed! I did substitute a few things based on what I had on hand (yellow onion for red, walnuts for almonds and goat cheese for cheddar). It was so good!!!! I might add some beets next time.
 
Author Comment
EmilyC November 26, 2018
Yay, this is wonderful to hear!! Thanks so much for trying this and reporting back!
 
Cheryl October 15, 2018
Delicious! Though I misread the recipe and used the whole bunch of kale, which I liked. Also used vegan cheddar. Looking forward to leftovers.
 
Author Comment
EmilyC October 16, 2018
Wonderful—happy accident and all! : ) Thanks Cheryl for trying this and your note!
 
Amy O. August 12, 2018
I've made this so many times and every time it is amazing. Not the easiest prep-wise, but worth every effort...a crowd pleaser for sure. I always double the dressing because it's better on day 2.<br />
 
Author Comment
EmilyC August 15, 2018
So glad to hear this, Amy! Thanks so much for your note!
 
dishelle March 2, 2018
Decided to do this entirely vegan and followed the recipe to the letter but omitted the cheese, and it was incredibly delicious! A great blending of flavors and textures, and very filling and satisfying. Definitely a keeper.
 
Author Comment
EmilyC March 4, 2018
Wonderful! Thanks for trying the salad and circling back.
 
Rand F. February 7, 2018
This was delicious! We added blue cheese instead of the aged cheddar which went really well with the apple! Will definitely make again!
 
Author Comment
EmilyC March 4, 2018
Sorry I missed your comment, Rand! So glad you liked this!
 
CelliSean December 14, 2017
Eating right now! I used to roast chickpeas with veggies for most of my breakfast, this was a pleasant reminder of those.<br /><br />I ended up substituting olives for the cheese and added the fine strips of lemon zest to my kale. The extra lemon juice I poured over the apple to prevent oxidization. Absolutely delicious! The variations of texture and flavor in each bite are amazing!
 
Author Comment
EmilyC December 14, 2017
Such good tweaks! I almost always add lemon zest to my salads--not sure why I didn't add that step in this one, so good call! : ) I'm really glad you liked this. Thanks so much for reporting back!
 
weshook December 11, 2017
Delicious! I admit that I didn't make it exactly as written...but I only substituted beet greens for the kale and walnuts for the almonds because I had them on hand.
 
Author Comment
EmilyC December 12, 2017
So happy to hear this! Thanks for your note!