Description
This Sweet Potato Salad is a delightful combination of roasted sweet potatoes, chickpeas, feta cheese, and mixed greens, all tossed in a flavorful dressing. Packed with nutrients and bursting with flavors, this healthy and vegetarian salad is perfect for a light meal or a side dish.
Ingredients
Scale
Sweet Potato:
- 2 large sweet potatoes (about 1½ pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Salad:
- 1 cup cooked chickpeas (rinsed and drained)
- 1/2 red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese (or plant-based feta)
- 3 cups mixed salad greens
- 2 tablespoons pumpkin seeds (optional)
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Roast Sweet Potatoes: Peel and cube sweet potatoes, toss with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes until tender.
- Prepare Salad: In a bowl, whisk olive oil, apple cider vinegar, mustard, and maple syrup. Add sweet potatoes, chickpeas, onion, parsley, and greens; toss to coat.
- Serve: Top with feta cheese and pumpkin seeds before serving.
Notes
- For added crunch, include toasted pecans or sunflower seeds.
- This salad is delicious warm or cold and makes a great make-ahead lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 9 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 10 mg
