Sweet Kale Salad with Roasted Chickpeas & Apples
by Amanda Keefer
Sweet Kale Salad gets added crunch from roasted chickpeas and fresh apples for a plant-based dish the whole family will love.
Disclosure: This post is sponsored by Eat Smart®. All opinions are our own.
Sweet Kale is the superhero of superfood salads. Kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberries – all tossed in a classic poppyseed dressing.
This salad has been a family favorite of ours for years. We love the crunchy veggies, tart cranberries and sweet poppyseed dressing. All the flavors work so well together.
We’ve used it as a side dish for ever, but with a few additions this salad kit can take the main stage too. Simply add your favorite protein – we’re using roasted chickpeas here but grilled chicken, salmon or shrimp are all tasty as well.
Fresh apples also pair so well with this salad. Pears, berries, roasted sweet potatoes or butternut squash, and grapes would be amazing too.
The great thing about the Sweet Kale Salad from Eat Smart® is that it’s made with 100% clean ingredients – in fact, all of their salad are! So you can feel good about feeding them to your family.
To find the Sweet Kale Salad or Eat Smart’s other salad kits in a store near you, visit their website and type in your zip code.
This salad is the perfect meal anytime of the day, and we love to pack a deconstructed version in lunchboxes.
Kids can decide if they want to eat everything separately (I like to include a side of peanut butter for the apples for added protein) or to top their salad off with the roasted chickpeas and apples.
Sweet Kale Salad with Roasted Chickpeas & Apples
Sweet Kale Salad gets added crunch from roasted chickpeas and fresh apples for a plant-based dish the whole family will love.
Ingredients
- 1 (15 oz.) can chickpeas
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 bag Eat Smart® Sweet Kale Salad
- 1 apple, chopped
Instructions
- Preheat oven to 425F.
- Drain and rinse chickpeas. Let sit in colander to dry or dry on paper towels.
- Transfer chickpeas to parchment-lined baking sheet and toss with olive oil and salt.
- Bake 30-35 minutes, stirring halfway, until crispy. Remove from oven and let cool.
- Assemble salad with toppings, chickpeas and
apples. Drizzle with dressing and toss to combine.
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 343Total Fat: 14gCholesterol: 0mgSodium: 351mgCarbohydrates: 46gFiber: 11gSugar: 20gProtein: 11g
