Green Goddess Harvest Salad

Green goddess harvest salad with roasted sweet potato, crisp chickpeas, apple, kale, and seeds. An easy vegetarian oven-roasted salad for lunch or dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 5 cups kale
• 1 apple
• 1 medium sweet potato
• 1 cup chickpeas
• 0.25 cup pumpkin seeds
• 0.333 cup green goddess dressing
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. (about 5 min) — 425°F
2. Cut the sweet potato into ¾-inch cubes. Pat the chickpeas dry with a clean towel. (about 8 min)
3. Toss the sweet potato and chickpeas with olive oil, salt, and pepper on the baking sheet. (about 2 min)
4. Roast for 25 to 30 minutes, stirring once, until the sweet potato is tender and the chickpeas are crisp. (about 30 min) — 425°F
5. Massage the kale with 2 tablespoons of the dressing for 1 to 2 minutes, until slightly softened. (about 2 min)
6. Slice the apple and add it to the kale with the pumpkin seeds and remaining dressing. (about 3 min)
7. Add the roasted sweet potato and chickpeas, toss well, and serve warm or at room temperature. (about 2 min)