Roast Sweet Potato salad – added all of my favourite things and it was delicious. You can swap out the walnuts for any other nut you like. If you like a more savoury dressing just drizzle with some olive oil as there is a ton of flavour in the salad itself. Best served after making but can be kept in an airtight container in the fridge for a day or two. I like this served at room temperature.
“If you get tired, learn to rest, not quit… and eat a salad.”
Roast Sweet Potato Salad
1 large sweet potato peeled and diced
1 tin organic chick peas (or soak a cup of dried chickpeas overnight)
handful fresh coriander
1/2 cup walnuts (toasted)
1/2 cup dried cranberries
1 pink lady apple (diced)
2 tablespoons balsamic vinegar
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon maple syrup
What do I do now?
Peel and dice your sweet potato. Roast in a little olive oil at 180 degrees C for about 25 minutes. Add your chickpeas and bake for a further 15 minutes. Allow to cool.
Toast your walnuts by tossing in a hot fry pan for about 5 minutes until golden. Allow to cool.
For the dressing, simply mix all ingredients and stir to combine.
Mix your sweet potato, chickpeas and walnuts with the rest of the ingredients and top with the dressing. Mix and serve.
Anything else I should know?
This is a great side salad or a meal on its own – I like to add some fresh corn and sliced avocado.
This will keep, covered, in the fridge for about 2-3 days.