Ingredients
Ingredients: (Makes four large servings.)
- 1 Can Oregon’s Choice Royal Chinook Salmon
- 2 Sweet Potatoes
- 1 Can Chickpeas
- 3 Tbsp Olive Oil
- 2 Tbsp Sesame Seeds
- 2 Tsp Chipotle Chili Powder
- 2 Tsp Smoked Paprika
- 1 Tsp Cumin
- ¼ Tsp Salt
- ½ Tsp Pepper
- 6 Cups Kale
- ½ Purple Onion
- 1 Cup Mixed Herbs (Basil, Dill, and Parsley.)
- 1 Avocado
- ¾ Cup Feta
Honey Mustard Dressing:
- 1/3 Cup Olive Oil
- 2 Tbsp Dijon Mustard
- 1 Tbsp Ground Mustard
- 3 Tbsp Honey
- 2 Tbsp Tahini
- 2 Tbsp Lemon
- 2 Tbsp Apple Cider Vinegar
Directions
Roast the Sweet Potatoes and Chickpeas
Preheat oven to 425° F. Slice the sweet potato into strings. Combine the sweet potatoes, chickpeas, olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper on a baking sheet. Toss well to coat. Bake for 20 minutes, toss everything, and bake another 20 minutes until the chickpeas are crisp and the sweet potatoes tender.
Prepare the Dressing and Kale
To make the dressing combine all ingredients in a glass jar, whisking until smooth. Shred kale into bite-sized pieces, drizzle a few tablespoons over the kale, and massage the dressing into the greens.
Prepare the Remaining Toppings
Open and drain Oregon’s Choice Royal Chinook Salmon. Thinly slice the onion, avocado and mince the herbs.
Assemble
In a salad bowl, combine the kale, onion, avocado, herbs, feta, sesame seed, and Oregon’s Choice Royal Chinook Salmon. Lastly, toss the roasted sweet potatoes and chickpeas in with the salad. Serve immediately.