Description
There’s nothing quite like a hearty salad with winter veggies to bring warmth and comfort to the table.
Ingredients
Units
- 3 brown onions, thinly sliced
- 1 red onion, thinly sliced
- 3 orange sweet potatoes (about 600g)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 90g (about half a bag) kale, stems removed
- A mixture of soft herbs (about 15g) like parsley, dill, and mint
- 1 pomegranate, seeds removed (optional)
- Handful of almonds, cashews, or seeds (optional)
- Olive oil, salt, and pepper, as needed
Dressing
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic, grated
- 1 tsp honey
- 1/4 cup olive oil
- 1 tsp Dijon mustard
Instructions
- Peel and dice the sweet potatoes into chunks. Peel and thinly slice the brown and red onions.
- In a bowl, mix together the cumin, paprika, and cinnamon.
- In a separate bowl, toss the brown onions with half of the spice mix and a drizzle of olive oil. Toss the sweet potatoes with the remaining spice mix and a little olive oil.
- Cooking
In the Air Fryer (Dual Heat Zone):
– Place the spiced onions into one basket and the sweet potatoes into the other.
– Roast the onions at 150°C (300°F) for 35 minutes and the sweet potatoes at 170°C (340°F) for 25 minutes or until golden and cooked through. Press the sync cook button to ensure both sides finish cooking at the same time. Toss occasionally for even cooking.Cooking in a Single-Basket Air Fryer:
– Pile the onions onto one side of the basket and the sweet potatoes onto the other
– Roast at 160°C (320°F) for 20-30 minutes, turning halfway through. Remove the onions when golden and soft. Increase the heat to 190°C (375°F) and cook the sweet potatoes for an additional 5-10 minutes until cooked through and golden.Cooking in the Oven:
– Preheat the oven to 190°C (375°F).
– Spread the onions on one tray and the sweet potatoes on another. Cook for 30-40 minutes, turning occasionally until onions are jammy and sweet potatoes are golden and cooked through. - While the vegetables cook, make the dressing. In a medium bowl, combine lemon juice, grated garlic, honey, olive oil, Dijon mustard, and season to taste.
- Wash the kale and massage it with 2 tablespoons of the dressing to soften.
- Thinly slice the red onion. Add the chickpeas and red onion to the remaining dressing and set aside to marinate.
- Once the vegetables are cooked, assemble the salad. In a large bowl, combine the dressed kale, marinated chickpeas and red onions, roasted onions, sweet potatoes, nuts, fresh herbs, and pomegranate seeds.
- Season well and serve.
- This salad keeps well in the fridge for three or four days, making it perfect for meal prep.
- Prep Time: 20 min
- Cook Time: 35 - 40 min
- Category: Salad