Description
Autumn Harvest Salad with Sweet Potatoes & Chickpeas
Ingredients
For the Salad:
4 cups mixed greens (arugula, kale, or spinach)
1 cup roasted sweet potato cubes
1 cup chickpeas, drained and rinsed
1 green apple, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup pecans or walnuts, toasted
For the Dressing:
3 tbsp tahini
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp water (adjust for consistency)
Salt & pepper to taste
Directions
Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
Prepare the Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, Dijon mustard, water, salt, and pepper until smooth. Adjust water for your desired consistency.
Assemble the Salad: In a large bowl, layer the mixed greens, roasted sweet potatoes, chickpeas, apple slices, red onion, and toasted pecans.
Drizzle & Serve: Drizzle with the tahini dressing and toss gently to combine. Serve immediately and enjoy the flavors of fall!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
#AutumnSalad #HealthyEats #PlantBasedRecipes #SweetPotatoes #ComfortFood
