Description
Roasted Sweet Potato Salad with Lemon Dijon Dressing combines smoky roasted sweet potatoes, crispy chickpeas, and fresh mixed greens tossed in a vibrant lemon dijon dressing. This colorful and nutrient-packed salad offers a perfect balance of sweet, tangy, and fresh flavors, ideal for a wholesome, plant-based meal any time of year.
Ingredients
Scale
Salad Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 cups mixed greens (baby kale, arugula, spinach, or spring mix)
- 1 small red onion, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- Fresh parsley or cilantro, chopped for garnish
- Salt and pepper, to taste
Dressing Ingredients
- 3 tbsp fresh lemon juice
- 1 tbsp dijon mustard (natural)
- 1 tbsp maple syrup (natural)
- 3 tbsp olive oil
- Salt and pepper, to taste
Optional Variations
- 1/2 cup cooked quinoa or farro
- 1/4 cup toasted walnuts, pecans, or pumpkin seeds
- 1/4 cup dried cranberries or fresh pomegranate seeds
- Pinch of chili flakes or diced jalapeños
- 1/4 cup plant-based feta (plant-based)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking tray and roast for 25-30 minutes, turning once halfway, until tender and slightly caramelized.
- Roast the Chickpeas: Drain and rinse the chickpeas, then dry thoroughly. Toss with olive oil, a pinch of salt, and optional spices such as smoked paprika or cumin. Roast alongside the sweet potatoes for about 20 minutes until crispy.
- Prepare the Lemon Dijon Dressing: In a small bowl, whisk together fresh lemon juice, dijon mustard (natural), maple syrup (natural), olive oil, salt, and pepper until well emulsified and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, crispy chickpeas, fresh mixed greens, and thinly sliced red onion. Pour the lemon dijon dressing over the salad, then toss gently to coat everything evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley or cilantro on top. Optionally, add your choice of toasted nuts or seeds for extra texture. Serve immediately or chilled.
Notes
- Roast sweet potato cubes evenly by cutting them into similar sizes for uniform cooking.
- Ensure chickpeas are dried thoroughly before roasting to achieve optimal crispiness.
- Use fresh lemon juice for the brightest and freshest dressing flavor.
- Toss salad with dressing just before serving to keep greens crisp.
- Adjust lemon juice and maple syrup in the dressing to balance tanginess and sweetness to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sweet potato salad, lemon dijon dressing, roasted chickpeas, plant-based salad, healthy salad, vegan salad, gluten free
