Recipe Image
Servings:
2
Kale Salad
Kale and Tatsoi salad, loaded with chickpeas, radishes, apples, goat cheese and whatever else you want to through in!
Total Time
35min
4.2
4 Ratings
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
cup
Siberian Kale
, chopped
•
1
cup
Tatsoi
, chopped
or Spinach
•
2
cups
Red Leaf Lettuce
, chopped
•
2
Medium
Japanese Sweet Potatoes
•
as needed
Coconut Oil Cooking Spray
or Coconut Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Simply Organic Cinnamon, Ground
•
1
Medium
Apple
, chopped
•
4
Tbsp
GOYA® Chick Peas
•
1
bunch
Small
Radishes
, thinly sliced
•
1
Medium
Tomato
, chopped
•
1
handful
Pecans
, chopped
•
2
Tbsp
Goat Cheese
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Coat cookie sheet with a light layer of
Coconut Oil Cooking Spray (as needed)
.
3.
Wash and slice
Japanese Sweet Potatoes (2)
into 1/4-inch slices and lay out evenly on the pan. Spray lightly with
Coconut Oil Cooking Spray (as needed)
and season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Simply Organic Cinnamon, Ground (to taste)
.
4.
Bake sweet potatoes for approximately 12 minutes, remove from oven, flip, and bake additional 12-15 minutes or until potatoes are tender.
5.
Add
Siberian Kale (1 cup)
,
Tatsoi (1 cup)
,
Red Leaf Lettuce (2 cups)
,
Apple (1)
,
GOYA® Chick Peas (4 Tbsp)
,
Radishes (1 bunch)
,
Tomato (1)
,
Pecans (1 handful)
,
Goat Cheese (2 Tbsp)
to two large bowls.
6.
Top with your favorite salad dressing and roasted potatoes. Serve and enjoy.
Nutrition Per Serving
CALORIES
471
FAT
27.8 g
PROTEIN
12.5 g
CARBS
46.8 g
