Winter Sweet Potato Salad
Servings: 4
This Winter Sweet Potato Salad is a warming, nourishing dish packed with seasonal flavours. Roasted sweet potatoes and spiced chickpeas are combined with fresh greens and a zesty dressing, making it the perfect salad to enjoy during cooler months.
Ingredients
- 2 tbsp butter, ghee or coconut oil
- 1 tbsp rice malt syrup or maple syrup
- 1 tsp ground cinnamon
- Sea salt and freshly ground black pepper - to taste
- 1 sweet potato/s (large) diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
- 70 g raw almonds (½ cup)
- 1 clove/s garlic - unpeeled
- 100 g leafy greens -such as watercress (my preference), rocket or baby spinach.
Chickpeas
- 1 tbsp butter, ghee or coconut oil
- 425 g can chickpeas - drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp sea salt - to taste
- ½ lemon/s - zest and juice
Dressing
- 3 tbsp extra virgin olive oil - extra virgin
- 1 tbsp lemon juice
- 1 tbsp rice malt syrup or maple syrup
- Sea salt and freshly ground black pepper - to taste
Instructions
- Preheat your oven to 180℃/350°F.
- 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.
- Place the sweet potato, almonds and the whole garlic clove in a small 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.
- 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).
- Remove from the heat and stir in the juice and zest. Set aside.
- Place you leafy greens in a serving bowl or plate.
- Once the potato is cooked, remove from the oven and allow to cool.
- Make you dressing by combining all of the ingredients, together with the flesh squeezed from the baked clove of garlic.
- Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.
Make-ahead
- Prep all of your ingredients and assemble/ dress the salad just prior to eating.
Store
- Store in an airtight container in the fridge.