This salad has all the textures and fall flavors! The crunch comes from a cabbage base (that you’ll massage to soften up a bit), sweet apples, and toasty nuts. Warm, creamy sweet potatoes and chickpeas get roasted in warm spices until those sweet potatoes are nice and creamy and the chickpeas are nice and crisp. Throw it all together with fresh parsley in a simple creamy apple cider dressing and top with lots of apples, nuts, and cheese!
Ingredient highlight
Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.
Servings 4
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 1 lb sweet potatoes about 1 large or two small, halved lengthwise, thinly sliced into half moons or cut into bite-sized cubes
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 ¼ tsp kosher salt divided
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp red pepper flakes optional
- 4 cups sliced cabbage and/or shredded brussels sprouts or use bagged slaw mix
- 1 cup fresh parsley
- 1 apple thinly sliced
- 1 cup toasted pecans walnuts, or hazelnuts
- 1 cup crumbled feta or goat cheese or grated/cubed cheddar
For the dressing:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp tahini
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup
- ½ tsp kosher salt
- Add protein! ~ Add sausage or chicken pieces to the baking sheet with the veggies. You can also top with a couple of boiled or fried eggs.
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- To the baking sheet, add the sweet potatoes, chickpeas, olive oil, 1 teaspoon salt, cumin, cinnamon, and red pepper flakes (if using). Use your hands to toss to coat thoroughly. Spread out into an even layer and bake for 15 minutes.
- Remove from the oven, give it a stir, spread back out into an even layer, and bake for 10 more minutes or until the sweet potatoes are cooked through and beginning to brown in spots.
- Meanwhile, in a large bowl, add the cabbage, a drizzle of olive oil, and the remaining ¼ teaspoon salt. Use your hands to massage the salt into the cabbage until the cabbage wilts down and softens, about 1 minute.
- In a jar with a lid, add all of the dressing ingredients and shake vigorously until combined and smooth.
- To the large bowl, add the sweet potatoes/chickpeas, parsley, and ⅔-¾ of the dressing. Toss to coat well.
- Serve the salad topped with apples, nuts, cheese, and drizzle the remaining dressing over top.
Items you can prep ahead (optional)
- Thinly slice into half moons or cube 1 lb sweet potatoes
- Thinly slice 4 cups cabbage and/or shredded brussels sprouts (or use bagged slaw mix)
- Toast and chop 1 cup pecans, walnuts, or hazelnuts
- You can make the salad ahead – just wait until you’re ready to eat to put the toppings on
Substitutions:
- To make vegan, skip the cheese. Top with chopped avocado.
- Use winter squash in place of sweet potatoes
- To make it bean-free, sub chickpeas with chicken thighs
- Use pear instead of apple
- Use almond butter in place of tahini
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- This salad is best when it’s just warm, so pop it in the microwave for about 30 seconds. Top with plenty of apples, nuts, cheese and drizzle with leftover dressing.
- Top with a couple of fried or boiled eggs or serve with a side of sausage or pan-fried chicken.
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