Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
Add the sweet potatoes and chickpeas to the prepared baking sheet with the olive oil, cinnamon, nutmeg, salt and pepper.
1 large sweet potato, 1 can chickpeas, rinsed and drained, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon salt, ¼ teaspoon freshly ground black pepper
Toss to coat and spread out evenly on the pan.
Bake in the oven for 30 minutes until tender, tossing halfway through the cooking time. Spread the pecans out on a baking sheet and toast in the oven for 5 minutes whilst the sweet potatoes are cooking. Set aside.
¼ cup pecans
Massage the kale with a pinch of salt.
6-7 cups curly kale, shredded
Whisk together the ingredients for the dressing until combined.
4 teaspoons wholegrain mustard, 4 teaspoons maple syrup, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
Add all the salad ingredients into a large mixing bowl and pour over the dressing. Add the roasted sweet potato and chickpeas.
¼ cup pecans, 6-7 cups curly kale, shredded, ½ red onion, 1 apple, ¼ cup dried sour cherries, 1 cup shredded cheddar cheese
Toss together until all the salad is fully dressed and serve immediately.
Check out the tips in the post above for customisations and more.