Crispy Parmesan Sweet Potato Harvest Salad

A vibrant harvest salad featuring crispy parmesan sweet potato croutons, tossed with kale, apples, garbanzo beans, chicken, and more, all in a creamy maple Dijon dressing.

By @kalejunkie

Original recipe source

Cook time: 22 minutes

Servings: 4

Ingredients

• 1 sheet parchment paper
• 1 cup parmesan cheese
• 2 tsp olive oil
• 1 large sweet potato scrubbed and cut into 1/2 inch pieces
• 0.33 cup olive oil
• 1 lemon juiced
• 2 tbsp maple syrup
• 1 tbsp dijon mustard I love @mailleus
• 1 large shallot
• 2 cloves garlic
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 bunch curly kale stems removed and finely chopped
• 1 honey crisp apple chopped
• 15 oz garbanzo beans drained and rinsed
• 0.75 cup pepitas
• 1.5 cups rotisserie chicken shredded
• 1 cup pomegranate arils

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread 1 cup of grated parmesan cheese evenly over the parchment paper. Drizzle with olive oil and mix to coat.
3. Add chopped sweet potato pieces on top of the cheese layer and bake for 20-22 minutes until golden and crispy.
4. While the sweet potatoes bake, prepare the dressing by blending olive oil, lemon juice, maple syrup, dijon mustard, shallot, garlic, salt, and pepper until smooth and creamy.
5. In a large bowl, combine kale, chopped apples, garbanzo beans, pepitas, shredded rotisserie chicken, and pomegranate arils.
6. Add the crispy sweet potato croutons to the salad. Drizzle with dressing and toss to combine.