Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas

Name: Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas
Yield: Serves 4
Ingredients: 1 pound small, sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges; 1 (15-ounce) can, chickpeas, rinsed; ½ cup, extra-virgin olive oil, divided, plus extra for drizzling; 1 tablespoon, curry powder; 1½ teaspoons, table salt, divided, plus salt for cooking bulgur; 1¼ cups medium-grind, bulgur; 5 tablespoons, cider vinegar; 6 ounces, kale, stemmed and chopped; 4 ounces, goat cheese, crumbled (1 cup); ½ cup, walnuts, toasted and chopped; ⅓ cup, dried cranberries

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Appears in Cook's Country October/November 2021

SERVES4

TIME50 minutes

Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas

WHY THIS RECIPE WORKS

Tossing the chopped kale with the warm bulgur softened the sturdy leaves.

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