Best Health

PUMP­KIN SPICE AND EV­ERY­THING NICE SALAD

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MAKES – SAL­ADS | TIME — MINUTES

This salad fills your house with the most in­tox­i­cat­ing pump­kin spice and maple aroma—who needs to burn a pump­kin spice can­dle when you have this gor­geous recipe? It’s quite pos­si­bly the best warm salad to dig into all fall sea­son long. The best part? You get three recipes out of one here. In ad­di­tion to mak­ing this com­plete salad as a hearty starter or main, both the roasted maple and pump­kin spice sweet pota­toes and mar­i­nated kale salad make easy side dishes on their own.

IN­GRE­DI­ENTS FOR THE ROASTED SWEET POTATO AND CHICK­PEAS

3 medium sweet pota­toes (760g to­tal) 1 (14-ounce/398 mL) can chick­peas, * drained and rinsed 2 ta­ble­spoons ex­tra-vir­gin olive oil 2 ta­ble­spoons pure maple syrup 2 tea­spoons pump­kin pie spice, home­made or store-bought, plus more for serv­ing ½ tea­spoon fine sea salt, plus more for serv­ing

FOR THE MAR­I­NATED KALE SALAD

1 medium bunch curly kale (265 g), stemmed and chopped (6 cups) 1 medium gar­lic clove (4g), finely grated on a Mi­croplane 1 ta­ble­spoon ex­tra-vir­gin olive oil 1 tea­spoon pure maple syrup, or to taste ¼ tea­spoon fine sea salt 3 ta­ble­spoons fresh le­mon juice ** 1 ta­ble­spoon runny tahini ½ cup (80g) roasted salted pepi­tas, for gar­nish

METHOD

1™. Pre­pare the Roasted Sweet Potato and Chick­peas: Pre­heat the oven to 400°F (200°C). Line an ex­tra-large (15 by 21-inch/38 by 53 cm) bak­ing sheet (or two large bak­ing sheets) with parch­ment pa­per. ›2. Peel the sweet pota­toes and chop them into small 1-inch (2.5 cm) cubes (you should have about 5½ cups). Place the drained chick­peas and sweet potato on the pre­pared bak­ing sheet. Driz­zle with the oil and toss un­til thor­oughly coated. Driz­zle on 1 ta­ble­spoon of the maple syrup and toss again to coat. Spread the sweet pota­toes and chick­peas into a sin­gle layer on the pan. Sprin­kle the pump­kin pie spice and salt all over the sweet pota­toes and chick­peas. œ3. Roast, un­cov­ered, for 32 to 38 minutes (I roast for 36 minutes), un­til the sweet pota­toes are fork-ten­der and golden brown on the bot­tom and the chick­peas are a bit shriv­eled. I don’t flip them or ro­tate the pan dur­ing bak­ing. ž4. Mean­while, pre­pare the Mar­i­nated Kale Salad: Place the kale in a very large bowl. In a small bowl, whisk to­gether the gar­lic, oil, maple syrup, salt, le­mon juice, and tahini un­til smooth. Pour the dress­ing over the kale and mas­sage it into the leaves with your hands un­til fully coated. Let the kale mar­i­nate in the dress­ing while the sweet pota­toes and chick­peas roast. 5. When the chick­peas and sweet pota­toes are fin­ished roast­ing, re­move the bak­ing sheet from the oven and driz­zle the re­main­ing 1 ta­ble­spoon maple syrup over them. With a spoon, gen­tly toss to coat. Taste and sea­son with more pump­kin pie spice and salt, if de­sired (I al­ways do!). Ÿ6. Por­tion the kale into bowls, top with the warm roasted sweet pota­toes and chick­peas, and gar­nish with the roasted pepi­tas. Serve warm.

STOR­AGE

Store left­over salad in an air­tight con­tainer in the fridge for up to 2 days. Re­heat in an oiled skil­let over medium heat, stir­ring oc­ca­sion­ally, for 5 to 7 minutes, un­til warmed through. Sea­son with a lit­tle ex­tra pump­kin pie spice and pure maple syrup, if de­sired, to re­vive the fla­vors.

TIPS

* One 14-ounce (398 mL) can of chick­peas is equiv­a­lent to 1 ½ cups cooked chick­peas, if you pre­fer to cook them from scratch. ** If you are al­ler­gic to sesame (or are sim­ply not a fan of tahini), you can omit the tahini from the dress­ing. Sim­ply in­crease the amount of maple syrup to 1 ½ to 2 tea­spoons, to your taste.

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