Spinach Salad with Roasted Sweet Potatoes and Chickpeas.
This tasty fall salad is full of roasted sweet potatoes, chickpeas, spinach, and a flavorful cilantro vinaigrette. Enjoy this with a cup of soup for a cozy meal.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 15 ounces chickpeas rinsed and drained
- 2 ½ Tablespoons olive oil
- 1 ½ teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped red bell pepper
- 4 cups baby spinach
For the dressing:
- ½ cup cilantro leaves
- 1 clove garlic minced
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Roast the chickpeas and sweet potatoes:
- Preheat the oven to 400 degrees F.
- Place the chickpeas and sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle the cumin, onion powder, garlic powder, salt, and pepper on top, then stir well to coat everything evenly.
- Bake at 400 degrees F until the sweet potatoes are tender, about 45 minutes. Remove from the oven and season with more salt and pepper if needed.
Make the salad dressing:
- Put all of the dressing ingredients in the blender and blend on high until smooth and combined.
Assemble the salad:
- Divide the spinach between two bowls and top with roasted sweet potatoes, roasted chickpeas, and chopped red peppers.
- Pour the dressing over the salads. Enjoy!
Notes
Store leftover salad in the refrigerator. The roasted chickpeas and sweet potatoes are best on the day they are made, but they can be reheated if necessary.
Nutrition
Calories: 924kcalCarbohydrates: 111gProtein: 25gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gSodium: 776mgPotassium: 1878mgFiber: 26gSugar: 22gVitamin A: 39204IUVitamin C: 75mgCalcium: 259mgIron: 11mg
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