For the Salad Base:

– 1 large sweet potato, cut into ½-inch cubes

– 15 oz canned chickpeas, rinsed and drained

– 2 tbsp olive oil (divided)

– ½ tsp paprika

– ½ tsp garlic powder

– ¼ tsp ground cumin

– Sea salt and freshly cracked black pepper (to taste)

– 3 cups finely chopped kale

– 1 cup finely chopped romaine

– 1 honeycrisp apple, chopped

– ¼ cup sliced red onion

– ¼ cup toasted pumpkin seeds

For the Vinaigrette:

– 2 tbsp olive oil

– 2 tbsp apple cider vinegar (substitute balsamic vinegar or lemon juice if needed)

– 1 tsp pure maple syrup (substitute stevia or monk fruit for low-sugar diets)

– 2 tsp Dijon mustard

– 1 clove garlic, minced

– Sea salt and black pepper (to taste)

Optional Add-ins:

– Cooked quinoa or farro (for added protein)

– Goat cheese or feta cheese crumbles (for creaminess)