Author: Carolyn Severin, Hamama Success Team Member Prep Time: 20 minutes Cook Time: 30 minutes Makes: 2-4 servings This roasted root salad is colorful and loaded with veggies. The base of this salad is hearty dino kale & it’s tossed with Jerusalem artichokes, sweet potato, onion, beets and toasted pumpkin seeds. Everything gets topped with a creamy apple tahini dressing that’s out of this world delicious! Ingredients: 1 (15.5 oz) can chickpeas, drained and rinsed 1 large sweet potato, cubed 1 large onion, chopped 1 large beet, cubed 4-6 Jerusalem artichokes, chopped 1 head dino kale, chopped 2 cups kale microgreens ¼ cup toasted pumpkin seeds 1 tbsp olive oil 1 tbsp lemon juice 1 tsp cumin 1 tsp coriander ½ tsp onion powder ½ tsp garlic powder ½ tsp cinnamon ½ tsp cayenne pepper (optional) Creamy Apple Tahini Dressing: ¼ cup tahini ¼ cup lemon juice ½ honeycrisp apple 1 tsp maple syrup 2 tbsp water ¼ tsp salt ¼ tsp garlic powder ¼ tsp cumin ⅛ tsp cayenne pepper (optional) Instructions: Preheat the oven to 450°F and line a baking sheet with parchment paper. Add the chickpeas, sweet potato, onion, beet and Jerusalem artichokes. Drizzle with olive oil, salt and spices and toss to coat evenly. While the veggies are roasting, add kale, lemon juice and olive oil to a large bowl. Use your hands to massage the kale until it shrinks in size by half. Set aside. Prepare the creamy apple tahini dressing: Add all the ingredients into a blender and blend until smooth. When the roasted veggies are tender and cooled, add them to a large salad bowl along with the kale. Add in toasted pumpkin seeds, kale microgreens and drizzle the creamy dressing on top. Gently mix to combine and serve immediately. Enjoy!
