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Roasted Sweet Potato, Chickpea, and Kale Sheet Pan Salad
Ingredients
  • subheading: For sheet pan salad:
  • 2 medium sweet potatoes, about 1 ½ pounds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 16-oz. can of chickpeas, rinsed and drained
  • ½ red onion, cut into ¼-inch thick slices
  • ⅓ cup sliced almonds
  • ½ bunch of kale (Tuscan or curly), stems discarded, leaves sliced into ½-inch ribbons (about 4 cups in total)
  • ¼ cup crumbled aged cheddar
  • 1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into ⅛-inch slices
  • subheading: 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
  • Pinch of sugar (optional)
Steps
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