INGREDIENTS
1 medium sweet potato, chopped into 1-inch (2.5-cm) cubes
2 small radishes, quartered
2 turnips, chopped
1 teaspoon (5 mL) + 1 tablespoon (15 mL) extra-virgin olive oil
1 tablespoon (15 mL) chopped rosemary
1 bunch of kale
1 medium orange, ½ juiced, ½ cut into segments
1 teaspoon (5 mL) white wine vinegar
½ cup (125 mL) cooked chickpeas, drained and rinsed
¼ cup (60 mL) crumbled feta cheese
¼ cup (60 mL) sliced shallots
¼ cup (60 mL) hemp seeds, sunflower seeds, or pine nuts, toasted
Pinch of red pepper flakes
Sea salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the sweet potatoes, radishes, and turnips on the baking sheet and toss with 1 teaspoon (5 mL) of olive oil, the rosemary, and a few pinches of salt and pepper. Roast for 30 to 35 minutes, or until golden brown on the edges.
Tear the kale into 1-inch (2.5-cm) pieces, removing the coarse stems. Place the kale in a large bowl and drizzle with 1 tablespoon (15 mL) of olive oil. Add the orange juice, white wine vinegar, and a pinch of salt and pepper. Massage the leaves until they soften and wilt down. Add the orange segments, chickpeas, feta cheese, shallots, seeds or nuts, and red pepper flakes and toss. Set aside.
Let the roasted veggies cool for a few minutes and then toss them into the salad. Season to taste.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE