Moroccan Kale Salad, with its alluring Middle Eastern flavors, is a healthy salad to start the new year. It has a wonderful Moroccan Citrus Vinaigrette and is incredibly flavorful and fresh. This salad makes a delicious side dish and is perfect for lunch or a light supper.
SALAD INGREDIENTS:
- 1 medium bundle Kale, rinsed and chopped
- 1 large Sweet Potatoes, roasted
- 1 cup Chickpeas, roasted
- ½ cup Dried Cranberries
- ⅓ cup Goat Cheese, crumbled
- ⅓ cup Pistachios, chopped
MOROCCAN CITRUS VINAIGRETTE:
- ⅓ cup Olive Oil
- 3 Tbsp Fresh Lemon Juice
- 2 Tbsp Orange Juice
- 1 Tbsp Maple Syrup
- ½ Tsp Ground Ginger
- ½ Tsp Coriander
- ½ Tsp Ground Cinnamon
- ½ Tsp Salt
- ¼ Tsp Ground Cumin
DRESSING INSTRUCTIONS:
Combine all of the ingredients in a mason jar.
Secure the lid and firmly shake until the dressing is thoroughly blended. Pour the Moroccan Citrus Vinaigrette onto the Moroccan Kale Salad and toss to coat.
This savory salad dressing can be stored in an airtight jar for up to a week.
ROASTED SWEET POTATO & CHICKPEAS INGREDIENTS & INSTRUCTIONS:
- 1 large Sweet Potato, cut into cubes
- 1 cup Chickpeas
- 1 Tsp Olive Oil
- 1 Tsp Ground Cumin
- ½ Tsp Sweet Paprika Powder
- ¼ Tsp Salt
- ¼ Tsp Black Pepper
Depending on the crispness you want, preheat the oven to 400°F or 425°F.
Rinse the chickpeas thoroughly and pat them dry with paper towels. Remove any loose outer skins.
In a big mixing bowl, combine the chickpeas and sweet potato cubes. Add the spices and drizzle with the vegetable oil, then toss to coat evenly.
Spread the mixture evenly in a single layer on a sheet pan lined with parchment paper. Then bake for 30 minutes, or until the sweet potatoes are soft and the chickpeas are crispy and brown, gently stirring the pan about halfway through cooking. Place the baking sheet on a wire rack.
KALE SALAD INSTRUCTIONS:
After washing, cut off the fibrous stems from the kale. Tear the kale into bite-sized pieces in a large bowl.
To achieve the greatest results with kale salads, gently massage some of the dressing into the greens with your hands to soften and reduce bitterness. Additionally, it makes the salad more palatable and simpler to chew.
Mix the roasted sweet potatoes, chickpeas, pistachios, dried cranberries, and crumbled goat cheese into the Moroccan kale salad. Drizzle the Moroccan Citrus Vinaigrette or your choice dressing over the salad.
Moroccan Kale Salad: This tasty salad can be served right away or chilled until needed. Can also serve as a side dish.
Kale. This salad’s base is made of chopped kale. Make sure to remove the hard spines from the kale.
Roasted Sweet Potato: Gives the salad a natural sweetness. To ensure that they roast evenly, make sure to cut them into evenly sized cubes.
Roasted Chickpeas: Are a staple in Moroccan cuisine. They counterbalance the kale’s mild bitterness, improving the dish’s overall flavor and making it more appetizing
Olive Oil: Gives the citrus vinaigrette its fruity flavor and aids in the tenderization of the greens. Additionally, it makes the chickpeas and potatoes roast nicely.
Pistachios: Give the salad a crunchy texture.
Dried Cranberry: Provides a sweet and tangy taste to counterbalance the bitterness of the Kale.
Goat Cheese: Enhances the Moroccan Kale Salad’s flavor by adding a rich, savory component making it more delightful to consume.
