Crispy Parmesan Sweet Potato Fall Harvest Salad
my new favorite salad! I am still not over crispy rice salads, but time to change it up with crispy sweet potatoes that serve as the croutons on this salad.
Ingredients
Salad
Crispy Parmesan Sweet Potato Croutons
Directions
- 1
Preheat oven to 400F. Line a baking sheet with parchment paper. Spread the cheese in an even layer. Drizzle olive oil on top. Mix to coat. Add chopped sweet potato on top. Bake for 20-22 minutes or until the cheese is golden brown and the edges are crispy.
- 2
Make the dressing. Add all ingredients to a blender and blend until smooth and creamy. Taste and adjust seasonings as needed.
- 3
Build your salad. In a large bowl, add the kale, apple, garbanzo beans, pepitas, chicken, pomegranate and sweet potato pieces. Drizzle dressing on top and toss to coat well.
