Dinner in our house tends to be a bit of a roller coaster. We go all in, risotto or beer cheese fondue straight to the face. Then we immediately need to balance it out with something lighter, which is how this Roasted Sweet Potato and Chickpea Salad was conceived.
This salad is all of the things. It’s colorful, fresh, warm, cold, sweet, tangy. Roasted chickpeas even add a little crunch. I won’t call it a “party in your mouth” but I do believe it meets all of the requirements.
I was definitely impressed with how full this salad left me. We used this recipe to make two larger “entree sized” salads, and I was fully expecting to pull out some leftover risotto upon finishing, but no need! This can definitely serve as a light dinner for two, or as a way to kick off a killer winter meal (maybe some risotto? just saying…) for four. I served this while the potatoes and chickpeas were still a little warm, but you could definitely do it further in advance and just serve at room temperature.
I left my potato and pear unpeeled because it’s more “rustic” that way. Have you heard? Rustic is a new way of making laziness look chic. If this is a problem for you, peel your potato. Everyone wins.
ROASTED SWEET POTATO AND CHICKPEA SALAD
For the Salad:
1 medium sweet potato
1 15-oz can chickpeas
1 tbsp. fresh thyme
2 tbsp. olive oil
2 tsp. salt
4 large handfuls mixed greens
2-4 tbsp. dried cranberries
For the Dressing:
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup olive oil
1 tbsp. dijon
1 tbsp. minced shallot
Preheat your oven to 350 degrees. Cube the sweet potato and pear into 1-inch pieces and place in a large mixing bowl. Drain and rinse the chickpeas and add to the same bowl. Drizzle with the olive oil and sprinkle with the salt and fresh thyme. Stir to coat the vegetables and fruit in the oil and seasonings. Spread the mixture out on a sheet pan in a single layer.
Bake for 45 minutes, checking occasionally after 30 minutes to make sure nothing burns. Once cooked, remove the pan from the oven and let the mixture cool slightly.
While the mixture cools, make the dressing: whisk together the lemon juice, olive oil, dijon mustard, and minced shallot until fully combined. Add the greens to a large mixing bowl and toss with the dressing – about 1-2 tbsp of dressing per handful of greens.
Plate the greens and sprinkle each plate with 1-2 tbsp. dried cranberries. Top with about a cup of the sweet potato and chickpea mixture. Serve immediately with extra dressing on the side.