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This is the perfect salad for the colder months ahead. It is warm, colorful, delicious, and filling enough to serve as a main course. My favorite way to cook sweet potatoes is to roast them. They caramelize on the outside, but still stay soft and juicy on the inside. The chickpeas have a nice crunch, which adds a variety of textures with the sweet potatoes. The sweet and savory flavors of this salad are hard to resist. It is best when served warm or at room temperature. If you want to eat healthy during the holidays, this salad looks beautiful,and is a great side for your holiday meals. Enjoy!
Ingredients:
- 2 cups cubed sweet potato
- 2 cups tightly packed arugula
- 1/4 cup chopped avocado
- 1 can drained and dried chickpeas
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 2 tbsp avocado oil
- 1 tbsp pure maple syrup
- 1 tsp salt
- 1/8 tsp cracked black pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
Directions:
- Preheat oven to 400F
- Cut sweet potatoes into bite sized pieces
- Line a baking sheet with foil
- In separate bowls, toss the sweet potatoes and chickpeas in avocado oil, salt, pepper, paprika and cumin
- Spread on baking sheet, sweet potatoes on half the sheet and chickpeas on the other and roast for 25- 30 min. Remove from oven and let cool for 5 minutes
- While potatoes and chickpeas are in the oven, whisk together vinegar, oil, dijon mustard, salt, pepper and maple syrup until well combined and smooth
- Place the arugula in a large bowl. Top with the roasted chickpeas, sweet potatoes, and avocado
- Drizzle dressing over salad
- Enjoy!
