A hearty autumn salad that’s packed with healthy ingredients and served with a lovely cashew and herb dressing. Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear is just as loaded with nutrient as it is with flavour.
Recipe by Illanique van Aswegen
Photograph by Adel Ferreira
Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear
- 1 x 400g tin chickpeas, drained
- 15ml (1 tbsp) coconut oil, melted
- 15ml (1 tbsp) chermoula spice
- 5ml (1 tsp) sugar
- salt and freshly ground black pepper, to taste
Sweet potato wedges
- 2 (about 550g) sweet potatoes, washed
- 5ml (1 tsp) olive oil
- 110g kale leaves, torn into chunks
- 20ml (4 tsp) coconut oil, melted
- 5ml (1 tsp) paprika
- 2,5ml (½ tsp) mustard powder
- 1,25ml (¼ tsp) salt
- pinch freshly ground black pepper
Cashew and herb dressing
- 125ml (½ cup) orange juice
- zest of 1 lemon
- 60ml (¼ cup) lemon juice
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) raw cashews
- 60ml (¼ cup) chives
- 15ml (1 tbsp) wholegrain mustard
- 5ml (1 tsp) garlic, finely chopped
- 2 pears, thinly sliced
- 1½ (about 400g) large avocados, chopped
- handful microherbs
For the baked chickpeas, preheat the oven to 160°C. Wash the chickpeas and pat dry with paper towel. Toss with the coconut oil, chermoula spice and sugar. Season to taste and bake in the oven until the chickpeas are crispy, 40 – 45 minutes.
For the sweet-potato wedges, increase the oven temperature to 190°C. Cut the sweet potatoes into thin wedges and toss in the olive oil. Season to taste, arrange on a baking tray and bake until tender, 30 – 45 minutes. Leave the oven on.
For the baked kale, toss everything together and spread it out in single layers over 2 baking trays. Bake in the oven until crispy, 8 – 10 minutes.
For the dressing, place everything in a food processor and blend until smooth. Season to taste.
To assemble the salad, scatter half of the baked kale into the salad bowl. Add the sweet potatoes, then the remaining kale leaves. Top with the pear slices, avocado and chickpeas. Scatter over the microherbs and serve with the dressing on the side.
Cook's tip: For a non-vegan alternative, chopped-up Camembert, fresh buffalo mozzarella, fior di latte, goat’s cheese or ricotta will work well with the rest of the salad. If you have trouble finding chermoula spice, simply replace it with another Moroccan spice, like ras el hanout or za’atar.