Winter Salad with Oranges, Pecans and Curried Chickpeas
Quick, easy, warm and comforting. This salad makes the perfect lunch or dinner any day of the week.
For the salad
- 2-3 cups kale, torn
- 1/2 cup roasted cauliflower Recipe follows
- 1/3 cup roasted sweet potato, cubed Recipe follows
- 1/2 cup curried chickpeas Recipe follows
- 1 navel orange, sliced in sections
- 2 Tbsp chopped toasted pecans Recipe follows
- 1 green onion, thinly sliced (optional)
- dressing, to taste Recipe follows
To make the roasted cauliflower
To make the roasted sweet potato
Preheat the oven to 350 degrees. For cubed roasted sweet potatoes, cut sweet potatoes into small bite-sized pieces. Toss in olive oil and salt and roast on a baking sheet until crispy and browned, around 20-45 minutes, depending on how large your pieces are.For whole roasted sweet potatoes, wash and pierce your sweet potatoes with a fork. Wrap in aluminum foil and bake in the oven on a baking sheet until easily pierced with a knife, between 45-1+ hour. For the salad, wait for the potato to cool. Cut into small bite-sized pieces.
To make the curried chickpeas
In a large saute pan, heat 2 tbsp coconut oil or olive oil. When hot, add chickpeas and 2 Tbsp of curry paste (green or red). Stir to evenly coat the chickpeas with the curry paste. Saute until the chickpeas are browned, about 3-5 minutes.
To make the toasted pecans
To make the dressing
Add the dressing ingredients to a blender and blend until smooth. TIP: You'll have extra dressing, so if you have a 32 oz jar, add the ingredients to the jar and blend with an immersion blender. Easy storage!