Description

Winter salads don’t have to be cold and uninspiring. This Winter Sweet Potato & Chickpea Salad combines warm roasted sweet potatoes, spiced crispy chickpeas, and fresh greens, all drizzled with a zesty maple-lemon dressing. It’s perfect for cozy weeknight dinners, holiday gatherings, or meal prep for a healthy, nourishing option. Inspired by seasonal flavors, this salad balances warmth, sweetness, and texture in every bite, making it a standout winter dish that’s both comforting and vibrant.

Ingredients

Scale

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Salt and black pepper to taste
4 cups baby spinach or mixed greens
½ cup pomegranate seeds (optional)
¼ cup chopped fresh parsley
¼ cup chopped toasted walnuts or pecans

For the Dressing:

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, half the cumin, paprika, cinnamon, salt, and pepper. Spread in a single layer on the baking sheet.
Roast sweet potatoes for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
While sweet potatoes roast, drain and rinse chickpeas. Pat dry, then toss with remaining olive oil, cumin, paprika, cinnamon, salt, and pepper. Spread on a separate baking sheet in a single layer.
Roast chickpeas for 20–25 minutes, shaking the pan occasionally, until golden and slightly crispy.
In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
In a large bowl, combine roasted sweet potatoes, chickpeas, baby spinach or mixed greens, pomegranate seeds, chopped parsley, and toasted nuts.
Drizzle dressing over salad and toss gently to coat all ingredients evenly.
Serve immediately, warm or at room temperature. For best texture, store roasted vegetables separately from greens and dressing if preparing ahead.

Notes

This salad is naturally vegan and gluten-free.
For a nut-free version, substitute roasted pumpkin seeds for walnuts or pecans.
The roasted sweet potatoes and chickpeas can be made in advance for easy meal prep.
Flavor variations include adding roasted red peppers, roasted cauliflower, or a sprinkle of crumbled feta for a Mediterranean twist.
Store in an airtight container in the refrigerator for up to 3 days; reheat roasted vegetables separately for a warm salad.

Prep Time: 15 minutes
Cook Time: 30 minutes