Chopped Fall Harvest Salad

This chopped fall harvest salad combines roasted sweet potatoes, crispy chickpeas, crunchy apples, and a tangy maple Dijon dressing for a nutritious, colorful side dish that’s perfect for Thanksgiving and easy to prepare ahead.

By @nico.recipes

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound sweet potatoes
• 1 can chickpeas
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon salt
• 0 black pepper
• 1 teaspoon paprika
• 1 large apple
• 2 stalks celery
• 0.5 small red onion
• 0.33 cup dried cranberries
• 0.5 cup pecans
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 0.5 teaspoon salt
• 0 black pepper
• 0.75 cup feta cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into small cubes.
3. Drain and rinse the chickpeas.
4. In a large bowl, toss the diced sweet potatoes and chickpeas with 1 tablespoon of extra virgin olive oil, ½ teaspoon of salt, black pepper to taste, and 1 teaspoon of paprika.
5. Spread the sweet potatoes and chickpeas on a baking sheet and roast in the preheated oven for about 25 minutes or until the sweet potatoes are tender and the chickpeas are crispy.
6. While the sweet potatoes and chickpeas are roasting, dice the apple and chop the celery and red onion.
7. In a large salad bowl, combine the diced apple, chopped celery, chopped red onion, dried cranberries, and roughly chopped pecans.
8. Add the roasted sweet potatoes and chickpeas to the salad bowl.
9. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 2 teaspoons of Dijon mustard, ½ teaspoon of salt, and black pepper to taste to make the dressing.
10. Pour the dressing over the salad and toss to combine. Top with crumbled feta cheese before serving.