Crunchy Kale Salad

  1. On a sheet pan, add diced sweet potatoes, halved brussels sprouts, and chickpeas. 

  2. Coat them in olive oil and add salt, pepper, garlic, and hot honey. 

  3. Roast until crispy. In a large bowl, add in kale and massage with olive oil for a softer texture. 

  4. Add the roasted sweet potatoes, brussels sprouts, and chickpeas. 

  5. Toss with additional olive oil, balsamic vinegar, and shaved almonds.

    •   Kale

    •   Sweet potatoes

    •   Chickpeas

    •   Brussels sprouts

    •   Minced garlic

    •   Hot honey (or honey and cayenne pepper)

    •   Olive oil

    •   Balsamic vinegar

    •   Salt

    •   Black or white pepper

    •   Shaved almonds

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Creamy Tuscan Kale Soup