Name: Sweet Potato Salad with Chickpeas, Roasted Walnuts, and Maple Syrup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and diced; 2 shallots, peeled and roughly chopped; 1 sprig of rosemary or thyme; 1 pinch of salt; 1 swizzle (about 2 tablespoons) of olive oil; 1 (14-ounce) can chickpeas, drained and rinsed; 1 cup whole walnuts; 2 tablespoons maple syrup; Cooked quinoa (quantity as desired, approximately 1 cup cooked); Baby kale (quantity as desired, approximately 1 to 2 cups); Dressing of choice (e.g., balsamic vinaigrette, lemon tahini, or a light herb dressing)

Description

This Sweet Potato Salad is a vibrant, nutritious dish featuring oven-roasted sweet potatoes, chickpeas, and maple-glazed walnuts. Enhanced with fresh herbs and paired with optional quinoa and baby kale, it offers a perfect balance of sweet, savory, and earthy flavors, making it a wholesome choice for a healthy lunch or side.

Ingredients

Main Ingredients

2 large sweet potatoes, peeled and diced
2 shallots, peeled and roughly chopped
1 sprig of rosemary or thyme
1 pinch of salt
1 swizzle (about 2 tablespoons) of olive oil
1 (14-ounce) can chickpeas, drained and rinsed
1 cup whole walnuts
2 tablespoons maple syrup

Optional Ingredients for Serving

Cooked quinoa (quantity as desired, approximately 1 cup cooked)
Baby kale (quantity as desired, approximately 1 to 2 cups)
Dressing of choice (e.g., balsamic vinaigrette, lemon tahini, or a light herb dressing)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the sweet potatoes and shallots, allowing them to caramelize and develop flavor.
Prepare and Roast Sweet Potatoes and Shallots: Arrange the peeled and diced sweet potatoes along with the roughly chopped shallots and fresh herbs on a large sheet pan. Drizzle with olive oil, sprinkle with salt, and toss everything together so the vegetables are evenly coated. Place the pan in the oven and roast for 20 minutes, stirring halfway if desired for even cooking.
Add Chickpeas and Continue Roasting: After the initial roasting, add the drained chickpeas to the sheet pan. Stir the mixture to combine and roast for an additional 20 minutes. This step allows the chickpeas to lightly crisp and absorb the flavors of the herbs and roasted vegetables.
Prepare Maple-Glazed Walnuts and Final Roasting: In a small bowl, toss the walnuts with maple syrup and a pinch of salt to coat them evenly. Add the walnuts to the sheet pan, mix well with the other ingredients, and roast for another 5 minutes. This roasting step caramelizes the walnuts and adds a deliciously sweet crunch to the salad.
Serve: Remove the herb stems from the roasted mixture. Serve the warm roasted sweet potato, chickpea, and walnut mixture over cooked quinoa and baby kale if using. Drizzle with your dressing of choice for an added layer of flavor. Enjoy your healthy and delicious salad!

Notes

You can use either rosemary or thyme according to your preference or what you have on hand.
The dressing is optional; a light vinaigrette or lemon tahini works well to complement the flavors.
Maple syrup in the walnuts adds a subtle sweetness but can be adjusted or omitted for a less sweet dish.
For added protein and texture, serve the salad with cooked quinoa and fresh baby kale.
Make sure to stir the ingredients well when adding chickpeas and walnuts to ensure even roasting and flavor distribution.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Roasting
Cuisine: American