Ingredients
Salad
- 1 pound (450 g) sweet potatoes, peeled and cut into ½-inch cubes
- 1 can chickpeas, drained, rinsed, and dried
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- Black pepper, to taste
- 1 teaspoon paprika, sweet or smoked
- 1 large apple (Honeycrisp or Pink Lady), diced
- 2 stalks celery, thinly sliced
- ½ small red onion, finely chopped
- ⅓ cup (40 g) dried cranberries
- ½ cup (50 g) pecans, roughly chopped
- ¾ cup (110 g) feta cheese, crumbled
Dressing
- 3 tablespoons (36 g) extra virgin olive oil
- 2 tablespoons (30 g) apple cider vinegar
- 1 tablespoon (20 g) maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- Black pepper, to taste
Instructions
- Preheat and prepare: Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into ½-inch cubes. Drain, rinse, and thoroughly dry the chickpeas to ensure crispiness during roasting.
- Roast sweet potatoes and chickpeas: Spread the sweet potatoes and chickpeas on a baking sheet. Toss them with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, 1 teaspoon paprika, and black pepper to taste. Roast in the oven for 20–25 minutes, until the potatoes are tender and lightly browned and the chickpeas are crispy. Remove and let cool for 5–10 minutes.
- Make the dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, ½ teaspoon salt, and black pepper until well combined and emulsified.
- Prepare salad ingredients: Dice the apple, thinly slice the celery, finely chop the red onion, and roughly chop the pecans to add fresh texture and flavors to the salad.
- Assemble the salad: In a large bowl, combine the roasted sweet potatoes and chickpeas with the pecans, dried cranberries, celery, onion, apple, and crumbled feta cheese.
- Toss and serve: Pour the dressing over the salad and gently toss until everything is evenly coated. Transfer to a serving platter and serve immediately or chilled as a refreshing fall side dish.
Notes
- Make sure to dry chickpeas thoroughly before roasting to achieve maximum crispiness.
- The salad can be served warm or chilled depending on preference.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Leftover salad can be stored in the refrigerator for up to 2 days; add dressing just before serving to keep ingredients fresh.
- Feel free to swap pecans with walnuts or almonds for a different nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
