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Kale Salad and Delvin Farm's Organic CSA

Kale and Tatsoi salad, loaded with chickpeas, radishes, apples, goat cheese and whatever else you want to through in!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch/Dinner
Cuisine: American
Servings: 2
Calories: 288kcal
Author: Kaylee Pauley


  • 1 cup chopped Siberian kale
  • 1 cup chopped Tatsoi or spinach
  • 2 cups chopped red leaf lettuce
  • 2 medium size Japanese sweet potatoes
  • coconut cooking spray or coconut oil
  • salt pepper, cinnamon (as desired)
  • 1 medium size apple chopped
  • 1/4 cup chickpeas
  • 2-3 small radishes thinly sliced
  • 1 medium tomato chopped
  • small handful of chopped pecans
  • 2 tbsp goat cheese
  • dressing of choice


  • Preheat oven to 400 degrees, coat cookie sheet with light layer of coconut oil spray.
  • Wash and slice Japanese potatoes into 1/4" slices and layout on evenly on pan. Spray lightly with coconut oil spray and season with salt, pepper and cinnamon (if desired). Bake for approximately 12 minutes, remove from oven, flip, and bake additional 12-15 minutes or until potatoes are tender.
  • Add all chopped greens, apples, chickpeas, radishes, tomatoes, and other toppings to two large bowls, top with dressing of choice and roasted potatoes. Eat!


Nutrition info listed is for salad only and does not include dressing, croutons, or deli turkey. Nutrition will vary based on your chosen toppings and dressing.


Serving: 1g | Calories: 288kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 109mg | Fiber: 13g | Sugar: 11g