Warm Greens & Sweet Potato Salad
- 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.
- Preheat your oven to 400°F. Arrange two oven racks in the middle with space between them.
- 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.
- Place the sweet potatoes in the oven on the lower of two racks and toss after 15 minutes.
- 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.
- 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.
- 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.
- Prepare the dressing: In a small saucepan, heat oil until shimmering, but not smoking.
- 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.
- Mix vinegar and tahini together and add spiced oil slowly and while whisking until emulsified. Season to taste with salt and maple syrup.
- 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.
- 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