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
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, preheat your oven to 400°F (200°C). Toss 1-inch sweet potato cubes in 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until caramelized and fork-tender. While they roast, drain and rinse the chickpeas. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Thinly slice the apple and red onion. For the dressing, combine all ingredients in a bowl and whisk vigorously until a creamy, pourable consistency forms, adding water one teaspoon at a time if needed.
Serving Suggestions
This versatile salad shines as a hearty main course for lunch. For a more substantial dinner, serve it alongside grilled chicken or baked salmon. To make it a complete meal-prep option, store the components separately and assemble just before eating to keep the greens crisp. It also makes a beautiful, colorful side dish for Thanksgiving or any autumn gathering.
How-to Summary
In summary, this salad comes together in three key stages: roast the sweet potatoes with oil and seasoning, whisk the simple tahini dressing until smooth, and assemble all fresh and roasted components in a large bowl before tossing with the dressing.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but store components separately. Keep dressing in a jar, roasted sweet potatoes and toasted nuts in airtight containers, and assemble just before serving to prevent sogginess.
What can I use instead of tahini? For a nuttier flavor, use almond or cashew butter. For a dairy-based option, a thinned Greek yogurt or sour cream works well.
How do I prevent the apple slices from browning? Toss them in a little lemon juice or apple cider vinegar immediately after slicing to slow oxidation.
Can I use canned sweet potatoes? It’s not recommended, as they are often too soft and sweet. Roasting fresh cubes creates essential caramelization and texture.
Is there a way to make the chickpeas crispier? Absolutely. Pat them very dry, toss with a bit of oil and spices, and roast on a separate tray for the last 15-20 minutes of the sweet potato cooking time.
Common Mistakes to Avoid
- Crowding the sweet potatoes on the baking sheet, which steams them instead of roasting. Use two sheets if necessary.
- Adding the dressing too early, which wilts the greens. Always dress the salad right before serving.
- Not toasting the nuts. Toasting unlocks essential oils and deepens the flavor dramatically.
- Using thick, pasty tahini without whisking in enough liquid, resulting in a clumpy dressing.
Conclusion
This Autumn Harvest Salad is more than a recipe; it’s a celebration of seasonal flavors and textures. The combination of warm, roasted sweet potatoes, crisp apple, creamy chickpeas, and rich tahini dressing creates a perfectly balanced dish that is both nourishing and deeply satisfying. It’s a simple, plant-based meal that proves healthy eating can be incredibly delicious and comforting. Enjoy this taste of fall in every bite.