Best Roasted Sweet Potaton Chickpea & Kale Sheet-Pan Salad

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)!

subheading: For sheet pan salad:

2 medium sweet potatoes, about 1 ½ pounds

1 pinch 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

1 pinch sugar (optional)

Directions at food52.com

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