Servings: 2 servings
Ingredients
For the Salad
- 4 oz. 80 Acres Farms PLANTOPIA
- 1 small seedless cucumber thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ cup feta cheese crumbled
For the Sweet Potatoes & Chickpeas
- 2 sweet potatoes sliced into ¼” 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
- ½ cup water
- ½ cup sugar
- ½ tsp. salt
For the Honey Mustard Dressing
- ¼ cup olive oil
- 2 tbsp. Dijon mustard
- 1 tbsp. stone ground mustard
- 3 tbsp. honey
- 2 tbsp. mayonnaise
- 2 tbsp. fresh lemon juice
- 2 tbsp. apple cider vinegar
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!
Tried this recipe?Let us know how it was!