Crispy chickpeas and tender, cubed sweet potato over fresh greens, topped with pomegranate seeds and thinly sliced red onion, finished off with an absolutely delicious maple cinnamon vinaigrette. So flavorful and good for you!

INGREDIENTS – serves 2-4

1 small-med sweet potato, 1/4-1/2″ cubes
1 can chickpeas, drained and rinsed (1 1/2c cooked)
3T olive oil (plus more for the dressing)
1/4t salt
1/4t black pepper
1/4t garlic powder
1/4t thyme
1/4t red pepper flakes (or less)

2T white balsamic (sub reg balsamic)
1T maple
1/4t cinnamon
3T olive oil

1/4-1/2c pomegranate seeds
3-4 thin slices red onion
4-6c fresh greens


Preheat oven to 400°F. Toss the sweet potato and chickpeas with 3T olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes. Spread them out on a parchment lined baking sheet then roast for 25-30 minutes. Allow to cool a bit before adding them to the salad so they don’t wilt your greens.

Meanwhile, make the dressing. Whisk together balsamic, maple, cinnamon and olive oil with a pinch of salt and pepper. Set aside.

Assemble your salad, dump the greens in a large bowl or plate, top with sweet potatoes and chickpeas, pomegranate seeds and red onion then drizzle with the cinnamon maple dressing.


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