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