This nutrient-packed power salad is full of sweet and savory flavors. A naturally gluten free and vegetarian lunch recipe.
Category: not set
Cuisine: not set
2 medium sweet potatoes (peeled and diced)
1 tablespoon olive oil
1 teaspoon maple syrup
2 cloves garlic (minced)
1/4 teaspoon salt
1 large bunch Tuscan kale (stemmed and very finely choppe
2 tablespoons olive oil
1 tablespoon fresh lemon or orange juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
salt and pepper to taste
1/4 cup pepitas (pumpkin seeds)
1/4 cup feta cheese (crumbles)
1/3 cup dried cherries
1/2 cup roasted chickpeas (or fresh)
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