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
Scale
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.
