There is something truly special about a bowl that combines warmth, crunch, and a touch of sweetness all at once. The Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe perfectly balances hearty roasted sweet potatoes with protein-packed chickpeas, crunchy maple-glazed walnuts, and a fresh, vibrant dressing. It’s a delightful dish that feels both comforting and fresh on the palate, making it one of those salads you’ll want to share with family and friends again and again.
Ingredients You’ll Need
These ingredients are simple and wholesome, each bringing its own unique note that makes the salad sing. From the earthy sweetness of roasted sweet potatoes to the nutty richness of walnuts, every element contributes to a deliciously balanced bowl.
- Sweet potatoes: The star of the show, providing natural sweetness and creamy texture when roasted.
- Shallots: Add a mild onion flavor that caramelizes beautifully in the oven.
- Fresh rosemary or thyme: These herbs infuse a fragrant aroma and depth of flavor during roasting.
- Salt: Enhances all the flavors and helps caramelize the vegetables.
- Olive oil: Essential for roasting and adding a silky mouthfeel to the vegetables.
- Chickpeas: Adds protein and a slightly nutty flavor while crisping up during roasting.
- Whole walnuts: Tossed in maple syrup to give a sweet, crunchy contrast.
- Maple syrup: Brings a luscious sweetness that caramelizes the walnuts perfectly.
- Cooked quinoa: Your base grain that adds fluffy texture and makes the salad more filling.
- Baby kale: Provides fresh, slightly bitter greens to balance the sweetness.
- Dressing of choice: Whether balsamic vinaigrette, lemon tahini, or a light herb dressing, it ties all the flavors together.
How to Make Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425°F (220°C). This high heat is key to roasting the sweet potatoes and shallots so they develop those irresistible caramelized edges and rich, deep flavors.
Step 2: Prepare and Roast Sweet Potatoes and Shallots
Peel and dice the sweet potatoes into evenly sized pieces for uniform roasting. Roughly chop the shallots and gather your rosemary or thyme. Spread everything out on a large sheet pan, drizzle with olive oil, sprinkle with salt, and toss well so every piece is coated. Pop it in the oven for 20 minutes, making sure to stir halfway through for even cooking and caramelization.
Step 3: Add Chickpeas and Continue Roasting
Once the sweet potatoes and shallots have had their initial roast, add the drained and rinsed chickpeas to the pan. Stir everything together, then roast for another 20 minutes. This step crisps up the chickpeas just right, letting them soak up the lovely flavors from the herbs and roasted vegetables.
Step 4: Prepare Maple-Glazed Walnuts and Final Roasting
In a small bowl, toss the walnuts with the maple syrup and a touch of salt until they’re fully coated. Add these to the roasting pan along with the other ingredients and give them a good mix. Roast everything together for an additional 5 minutes so the walnuts caramelize, developing a sweet, crunchy finish that will elevate your salad.
Step 5: Serve Your Salad
Before serving, carefully remove the sprig of rosemary or thyme from the roasted mixture. Spoon the warm roasted sweet potato, chickpeas, and walnuts over a bed of cooked quinoa and baby kale. Drizzle your favorite dressing on top—it adds that final burst of flavor that makes this salad so enjoyable. Sit down and enjoy every bite of this wholesome, comforting dish.
How to Serve Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe
Garnishes
To take this salad to the next level, add some finishing touches like fresh chopped parsley or a sprinkle of feta cheese to introduce creaminess. A handful of pomegranate seeds can also bring a pop of color and a juicy crunch that pairs wonderfully with the roasted walnuts.
Side Dishes
This sweet potato salad makes a great centerpiece but pairs beautifully with grilled chicken or a simple roasted fish for a satisfying meal. For vegetarian options, complement it with warm crusty bread or a bowl of silken tomato soup for a comforting dinner spread.
Creative Ways to Present
Consider serving this salad in individual mason jars layered with kale, quinoa, and the roasted mix for a visually stunning packed lunch. Or turn it into a vibrant wrap by spooning it inside large lettuce leaves or tortillas. It’s versatile enough to fit any occasion or mealtime.
Make Ahead and Storage
Storing Leftovers
Store any uneaten roasted sweet potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the flavors even more as they meld together. Just keep the dressing separate if you want to avoid sogginess.
Freezing
This salad is best enjoyed fresh or refrigerated rather than frozen. The texture of roasted sweet potatoes, chickpeas, and especially the walnuts can change when frozen and thawed, often becoming mushy or losing their crunch.
Reheating
When you’re ready to eat leftovers, gently reheat the salad in a skillet over low heat to maintain texture or enjoy it cold as a refreshing salad. If using kale, consider adding a splash of lemon juice or fresh herbs to brighten flavors after reheating.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! Pecans or almonds also work wonderfully when roasted with maple syrup and will bring their own unique texture and flavor to the salad.
Is this salad suitable for a vegan diet?
Yes, this recipe easily suits a vegan lifestyle as long as you choose a plant-based dressing and avoid cheese or other animal-derived toppings.
Can I prepare parts of this salad ahead of time?
You can roast the sweet potatoes, shallots, and chickpeas a day ahead and keep them refrigerated. Add the maple-glazed walnuts just before serving for the freshest crunch.
How spicy is this salad?
This salad is mild and naturally sweet with no heat, but you can add a pinch of chili flakes or a dash of cayenne to the dressing if you love some spice.
What dressing pairs best with this salad?
Lemon tahini or balsamic vinaigrette are both fantastic choices that complement the sweet and savory elements perfectly. A light herb dressing also works beautifully for a fresher, brighter flavor.
Final Thoughts
I genuinely hope you give the Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe a try soon. It’s one of those dishes that comforts and delights with every bite, bringing a perfect balance of sweet, savory, and crunchy into your meal. Whether for a family dinner or a casual lunch with friends, it’s sure to become a treasured favorite in your recipe repertoire.
Print
Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Sweet Potato Salad featuring roasted sweet potatoes, chickpeas, and maple-glazed walnuts served over quinoa and baby kale. This warm, flavorful salad is enhanced with aromatic herbs and your choice of dressing, perfect for a wholesome meal or side dish.
Ingredients
Roasted Vegetables and Chickpeas
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- 1 sprig of rosemary or thyme
- 1 pinch of salt
- 1 swizzle (about 2 tablespoons) of olive oil
- 1 (14-ounce) can chickpeas, drained and rinsed
Maple-Glazed Walnuts
- 1 cup whole walnuts
- 2 tablespoons maple syrup
- 1 pinch of salt
Base and Dressing
- Cooked quinoa (approximately 1 cup cooked, or as desired)
- Baby kale (approximately 1 to 2 cups, or as desired)
- Dressing of choice (e.g., balsamic vinaigrette, lemon tahini, or light herb dressing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the sweet potatoes and shallots, which will help them caramelize and develop rich flavors.
- Prepare and Roast Sweet Potatoes and Shallots: On a large sheet pan, arrange the peeled and diced sweet potatoes along with roughly chopped shallots and the sprig of rosemary or thyme. Drizzle with olive oil and sprinkle with salt. Toss everything together thoroughly so that the vegetables are evenly coated. Place in the oven and roast for 20 minutes, stirring halfway through to ensure even cooking.
- Add Chickpeas and Continue Roasting: After 20 minutes, remove the pan and add the drained and rinsed chickpeas. Stir to combine all ingredients evenly, then return the pan to the oven for another 20 minutes. This will allow the chickpeas to crisp lightly and absorb the flavors of the herbs and roasted vegetables.
- Prepare Maple-Glazed Walnuts and Final Roasting: In a small bowl, toss the walnuts with maple syrup and a pinch of salt until well coated. Add the walnuts to the sheet pan, mixing gently with the roasted vegetables and chickpeas. Roast for an additional 5 minutes to caramelize the walnuts, adding a sweet, crunchy texture to the salad.
- Serve: Remove the herb sprig from the roasted mixture. Serve the warm roasted sweet potato, chickpea, and walnut mixture over cooked quinoa and baby kale if using. Drizzle with your preferred dressing to enhance the flavors. Enjoy this wholesome, tasty salad warm or at room temperature.
Notes
- You can substitute rosemary with thyme or any other fresh herb you prefer.
- For a vegan dressing option, lemon tahini pairs wonderfully with the flavors of this salad.
- The salad can be served warm or at room temperature and is perfect for make-ahead meals.
- Adjust the quantity of quinoa and kale to suit your preference for more grains or greens.
- To save time, you can roast the walnuts separately on a foil-lined pan to ensure even caramelization.
