Kale and Roasted Vegetable Salad with Honey Dijon Vinaigrette

Ingredients

• 1 bunch of kale
• 1 can chickpeas, drained 
• 1 small rutabaga, peeled and diced
• 1 sweet potato, peeled and diced
• ¼ cup feta
• 1/3 cup chopped dates
• 1 tbsp paprika
• 1 tbsp curry powder
• 2 tbsp olive oil divided
• 3 tsp salt, divided
• 1 tsp pepper

Dressing

• 1/4 cup olive oil
• 1 tbsp white vinegar
• 3 tbsp fresh squeezed lemon juice
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp paprika
• 1 tsp Dijon 
• 2 tbsp honey

To make the dressing, add ingredients to a liquid measuring cup and mix until combined.

Directions

1. Drain and rinse a can of chickpeas then transfer to a bowl. 
2. Add 2 tbsp olive oil, paprika, curry powder, and 1 tsp of salt to the bowl and toss well. 
3. Transfer to a baking sheet with parchment paper and bake for 20-25 minutes at 350 degrees. 
4. After dicing the rutabaga and sweet potato, toss in a bowl with 1 tbsp olive oil, 2 tsp salt, and pepper. Transfer to a separate baking sheet lined with parchment paper and bake for 35-40 minutes, or until rutabaga is al denté.
5. Once vegetables have cooked, set them aside to cool.
6. While the vegetables are roasting, remove the stems and chop the kale into large bite size pieces. Next, chop dates, crumble feta, and set aside.
7. To assemble the salad, Toss and massage three quarters of the dressing into the kale.
8. Next, top the salad with the roasted rutabaga and sweet potatoes, then chickpeas, feta and dates. 
9. Finish by drizzling remaining dressing.

One thing I love about this salad, is it can be prepped ahead of time and assembled next day. Once mixed, it also holds up super well in the fridge for up to 2-3 days.