Fall Crunch Sweet Potato Salad
Servings 4
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.
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
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.
Notes
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.