Thanksgiving salad

3 sweet potatoes
olive oil
1 tsp paprika
2 tsp garlic powder (divided)
2 cans chickpeas (rinsed and dried)
1 tsp chili powder
12-16 oz shredded Brussels sprouts
1 cup extra virgin olive oil
1 cup shredded Parmesan
1/2 cup tahini
3 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
4 cloves garlic
24 oz chopped/shredded kale (or 3-4 bunches)
Salt and pepper, for taste

Prep Sweet Potatoes:
Slice sweet potatoes into thin wedges. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Prep Chickpeas:
Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.
Roast:
Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.
Shred Brussels Sprouts:
Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.
If oven space allows: Add them to roast for 15 minutes.
If not: Wait until sweet potatoes and chickpeas finish.

Make Dressing
Combine remaining ingredients (except kale) in a blender. Blend until smooth.

Massage Kale:
Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

Assemble:
Add roasted sweet potatoes, Brussels sprouts, chickpeas to the kale.

Toss & Serve:
Mix everything together. Enjoy!