+ Winter Sweet Potato Salad

Winter Sweet Potato Salad

Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason (to keep us well through the sneezing season, for more on that click here). However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Potato Salad as a beautiful, nourishing addition to your winter salad list.

Serves 4-6

60-100g of leafy greens such as watercress (my preference), rocket or baby spinach.

2 tablespoons  ghee, butter or coconut oil
1 tablespoon  maple or rice malt syrup
1 teaspoon  cinnamon, ground
Good pinch  sea salt and ground pepper, to taste
1 large sweet potato, diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
½ cup  raw almonds
1 clove  garlic, unpeeled

1 tablespoons  ghee, butter or coconut oil
1 x 425g can  chickpeas, drained and rinsed (or 1 ½ cups  cooked chickpeas)
½ teaspoon  cinnamon, ground
½ teaspoon  cumin, ground
¼ teaspoon  turmeric, ground
Good pinch  sea salt, to taste
Zest and juice  half a lemon

3 tablespoons  extra virgin olive oil
1 tablespoon  lemon juice
1 tablespoon  maple or rice malt syrup
Flesh squeezed from the baked clove of garlic
Sea salt and pepper to taste


  1. Preheat your oven to 180℃.
  2. In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.
  3. Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.
  4. Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).
  5. Remove from the heat and stir in the juice and zest. Set aside.
  6. Place you leafy greens in a serving bowl or plate.
  7. Once the potato is cooked, remove from the oven and allow to cool.
  8. Make you dressing by combining the ingredients together well.
  9. Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

Substitute the almonds with sunflower seeds.

Replace the chickpeas with a cup of cooked quinoa or buckwheat.

Choose rice malt syrup as your sweetener.

Make it go further
Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

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Sweet Potato salad2

  • Cherrylussh

    Looks great, but I can’t eat Chick Peas cooked like that (hummus, etc is fine). Do you have any substitute that would work equally well? Many thanks.

    • Check out the legume-free variation above, either would be great G x

      • Cherrylussh

        Many thanks. … Should have read it better, sorry!

  • Ilka Mills

    I made your salad tonight with spinach and served it with BBQ marinated chicken(coconut milk, coconut oil, coriander, chilli, garlic, cumin, lime juice and rapadura sugar) . The flavours in your salad were delicious. Definitely make this again. Thank you so much Georgia.

    • Thanks for taking the time to post me feedback Ilka. I make a very similar chicken marinade and the flavours are just perfect for this salad, I’m glad you enjoyed it G x

  • Jackie Tracy

    I made this on the weekend and it was great. Had the leftovers the next day for lunch and they were amazing! Definitely worth making extra for the next day!

    • Glad you enjoyed it for dinner and lunch Jackie- Yes chickpeas are best the next day (they take on loads more flavour). Thanks for the feedback G x

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