Autumn Salad

• servings: 12

Ingredients

2 sweet potatoes

Olive oil (for roasting and dressing)

1 tsp paprika

2 tsp garlic powder (divided)

2 cans chickpeas (rinsed and dried)

1 tsp chili powder

1 lb Brussels sprouts (or pre-shredded)

1 cup extra virgin olive oil (EVOO)

1 cup shredded Parmesan

1/2 cup tahini

3 tbsp lemon juice

2 tsp Dijon mustard

1 tbsp Worcestershire sauce

4 cloves garlic

24 oz shredded kale (or 3-4 bunches)

2 avocados (diced)

3/4 cup sunflower seeds

Salt and pepper, for taste

Directions

1. Slice 2 sweet potatoes into thin wedges or quarters. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.

2. Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper.

3. Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.

4. Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper. If oven space allows: Add them to roast for 15 minutes. If not: Wait until sweet potatoes and chickpeas finish.

5. Combine the dressing ingredients in a blender:

1 cup olive oil

1 cup shredded Parmesan

1/2 cup tahini

3 tbsp lemon juice

2 tsp Dijon mustard

1 tbsp Worcestershire sauce

4 cloves garlic

Salt and pepper to taste.

Blend until smooth.

6. Massage Kale: Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

7. Add roasted sweet potatoes, Brussels sprouts, chickpeas, 2 diced avocados, and 3/4 cup sunflower seeds to the kale.

8. Mix everything together. Enjoy!

Notes

https://nutritionbykylie.substack.com/p/my-favorite-autumn-salad