Warm Greens & Sweet Potato Salad

Recipe by Kieran McCourt, Ambler Lead Cashier and Shuttle Columnist


  • 1 large or 2-3 medium/small-sized sweet potatoes
  • 2 15-oz. cans chickpeas
  • 1 head radicchio
  • 1 bunch kale
  • 1-2 apples, sliced thinly or cubed
  • 4-5 tbsp. olive oil


  • 4-5 tbsp. sunflower oil
  • 1 tbsp. apple cider vinegar, or to taste
  • 1 tbsp. tahini
  • Splash of maple syrup, or to taste
  • 1-2 tsp. mustard seeds
  • 1-2 garlic cloves, minced or sliced thinly
  • Paprika or chili flakes to taste

As fall begins in earnest, I look to my oven and my kitchen’s workhorse — sheet pans — for a change of pace. Here’s a warm autumn salad, something familiar to embrace the transition in seasons and cooler-weather veggies.


  1. Preheat your oven to 400°F. Arrange two oven racks in the middle with space between them.
  2. Peel the sweet potatoes and cut into roughly half-inch cubes. Toss in olive oil. Spread out on sheet pan in one layer and season with salt and pepper.
  3. Place the sweet potatoes in the oven on the lower of two racks and toss after 15 minutes.
  4. Drain and rinse the chickpeas and dry with clean kitchen towels or paper towels. If you have time, allow them to air dry for a few minutes. Coat with oil (2 tbsp. or less) and spread out in a single layer on a second parchment-lined baking sheet.
  5. Place in the oven when you’re tossing the sweet potatoes and roast them for 20-30 minutes. The sweet potatoes will typically have about 15-20 minutes left.
  6. While the sweet potatoes and chickpeas are roasting, prep the greens. Tear the radicchio or kale into bite-size pieces. Wash and dry and place into a serving bowl.
  7. Prepare the dressing: In a small saucepan, heat oil until shimmering, but not smoking.
  8. Add mustard seeds and swirl. Cook until seeds begin to sizzle and turn a shade darker, then add garlic and remove from heat. Be careful: The spice and garlic can quickly burn. If using paprika or chili flakes, add to oil and allow to bloom.
  9. Mix vinegar and tahini together and add spiced oil slowly and while whisking until emulsified. Season to taste with salt and maple syrup.
  10. Dress salad with radicchio and kale while sweet potatoes and dressing are still warm, tossing until well coated. Top with warm chickpeas and prepared apples.

Choose-your-own-adventure add-ins:

  • Pomegranate arils, raisins, or dried cranberries
  • Additional protein — animal or plant-based
  • Soft goat cheese, shaved parmesan, or manchego
  • Toasted sesame seeds or pepitas
  • Other veg options: squash, cauliflower, golden beets
  • Cooked grains such as quinoa, kasha, millet, and wild rice