Autumn Harvest Salad
Meet the Autumn Harvest Salad. Rich in flavor from the Maple Turmeric Roasted Veggies. I could not love this combo more! Tossed with a tahini dressing to bring it all together. Healthy, simple, delicious, and perfect for fall evenings.
I love roasting veggies for many reasons. One – using the oven is a hands-free cooking method, so I can work on other things as the veggies roast. Two – I enjoy getting creative with seasonings to transform the flavor of roasted veggies.
For this recipe, I selected chickpeas & sweet potatoes because they are 2 ingredients I typically have on hand. Also, they pair well together with similar roasting times. Not to mention – the maple turmeric glaze takes these roasted veggies next level!
Let’s get to the recipe.
Autumn Harvest Salad
with Maple Turmeric Roasted Veggies
- 1 large sweet potato, cubed
- Chickpeas (15 oz can), drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 1 head curly kale
- ½ lemon
- ⅓ cup chopped walnuts or pepitas
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon of water to thin
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sweet potato, chickpeas, olive oil, maple syrup, turmeric, cinnamon, and salt. Transfer to the baking sheet in a single layer. Roast for 30 minutes, stirring halfway through, or until veggies are slightly crispy.
- Meanwhile, prep the kale. Tear kale off stems into bite-sized pieces. In a large mixing bowl, toss the kale with the juice of ½ lemon and a little bit of olive oil. Using your hands, massage the kale for 1 minute, breaking down the tough fibers.
- For the dressing, combine all ingredients in a mason jar. Secure with lid and vigorously shake to combine. Add water, if needed, to thin the dressing.
- Pour the dressing over the salad, tossing to combine. Top with the roasted veggies and chopped walnuts or pumpkin seeds. Eat and enjoy!
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