Spiced Sweet Potato Salad

Chilly days call for a cozy salad! Roasted sweet potatoes and chickpeas, spiced just right, topped with a homemade honey mustard dressing—because who said salads can’t be comfort food?

Author: 80 Acres Farms
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2

Ingredients

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FOR THE SALAD

4 oz. 80 Acres Farms PLANTOPIA 1 small seedless cucumber, thinly sliced 1/2 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/2 cup feta cheese, crumbled

FOR THE SWEET POTATOES & CHICKPEAS

2 sweet potatoes, sliced into 1/4” thick fries 1 can unsalted chickpeas, drained and rinsed 4 tbsp. olive oil 2 tbsp. toasted sesame seeds 1 tbsp. smoked paprika 1 tbsp. garlic powder 1 tsp. fennel seeds 1 tsp. salt

FOR THE PICKLED RED ONIONS

1 small red onion, thinly sliced 1 cup red wine vinegar 1/2 cup water 1/2 cup sugar 1/2 tsp. salt

FOR THE HONEY MUSTARD DRESSING

1/4 cup olive oil 2 tbsp. Dijon mustard 1 tbsp. stone ground mustard 3 tbsp. honey 2 tbsp. mayonnaise 2 tbsp. lemon juice 2 tbsp. apple cider vinegar

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Instructions

Preheat the oven to 425°. Add the red onions to a shallow bowl. Combine the red wine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer. Turn off the heat and pour the liquid over the red onions. Let sit for at least 30 minutes.
Mix the toasted sesame seeds, smoked paprika, garlic powder, fennel seeds, and salt in a large bowl. Add the sweet potato fries and chickpeas. Add the olive oil, toss well to coat. Spread the sweet potatoes on a sheet pan lined with parchment paper in one layer. Spread the chickpeas on another. Roast for 30-35 minutes until golden. Let cool for a few minutes.
Meanwhile, combine the salad dressing ingredients and whisk until smooth. Season with salt and pepper as needed.
Arrange PLANTOPIA in a large bowl. Top with ingredients and drizzle with dressing. Enjoy!