Ingredients

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2 medium beets, peeled and diced into ¼-inch cubes

1 medium sweet potato, peeled and diced into ¼-inch cubes

¼ head cauliflower (about 6oz), cut into florets

1 15oz can chickpeas, rinsed and drained

4 tbsp olive oil

2 tsp kosher salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp curry powder

½ tsp cumin

1 bunch of kale, stems removed, finely chopped

2 medium apples (Honeycrisp or Granny Smith), cored and diced into ¼-inch pieces

½ cup (60g) dried cranberries

¼ cup (30g) toasted pepitas (pumpkin seeds)

5oz crumbled goat cheese

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For the Vinaigrette

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3 tbsp (45ml) olive oil

2 tbsp (30ml) apple cider vinegar

1 tbsp (15ml) pure maple syrup

1 tbsp (15g) Dijon mustard

½ tsp kosher salt

¼ tsp black pepper

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Instructions

1. Preheat the oven to 425°F (220°C). Peel and dice your sweet potatoes and beets. Break down the cauliflower into florets. Rinse and drain the beans. Spread the sweet potatoes, beets, cauliflower, and chickpeas out on a lined baking sheet and generously drizzle with olive oil. Sprinkle over the salt, paprika, garlic powder, curry powder, and cumin.

2. Spread the vegetables evenly on a lined baking sheet. Roast for 30-35 minutes, flipping halfway, until everything is crispy and brown.

3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. Set aside.

4. Pull the kale off the stems and finely chop. Mix the dressing and finely chopped kale in a large bowl and use your hands to massage the dressing into the kale.

5. Add roasted beets, sweet potatoes, cauliflower, chickpeas, diced apple, dried cranberries, toasted pepitas, and crumbled goat cheese to the kale.

6. Toss together and enjoy!

Macros per serving based on 1 cup of salad