PUMPKIN SPICE AND EVERYTHING NICE SALAD
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
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. 3. 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. 4. 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!). 6. Portion the kale into bowls, top with the warm roasted sweet potatoes and chickpeas, and garnish with the roasted pepitas. Serve warm.
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.
* 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.