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Roasted Autumn Salad

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Roasted Autumn Salad

This salad is a hearty, flavorful dish perfect as a main meal or a side.
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • baking tray
  • parchment paper optional
  • large mixing bowl

Ingredients
  

  • 1 Medium Sweet Potato cut into small cubes
  • 1 Beetroot cut into small cubes
  • 1 can Chickpeas drained and rinsed
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 handful Arugula
  • 1/3 cup Walnuts
  • 1/3 cup Dried Cranberries

Dressing

  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1/2 tsp Sea Salt

Instructions
 

  • Preheat the oven to 375°F
  • Prepare the vegetables: Cut the sweet potato and beetroot into small cubes and place them on a baking tray along with the drained chickpeas.
  • Season and roast: Drizzle with 1 tbsp olive oil and sprinkle the kosher salt, oregano, paprika, and garlic powder. Toss to coat everything evenly
  • Roast the vegetables: Place the tray in the oven and roast for 25-30 minutes, or until the sweet potatoes and beets are fork-tender. Shake the tray halfway through for even cooking.
  • Add the walnuts: In the last 5 minutes of roasting, scatter the walnuts over the tray to toast them lightly.
  • Assemble the salad: In a large serving bowl, add a large handful of fresh arugula. Once the roasted vegetables, chickpeas, and walnuts are ready, add them on top of the arugula.
  • Add the cranberries: Sprinkle the cranberries over the top of the salad.
  • Make the dressing: In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, and 1/2 tsp sea salt until well combined.
  • Dress and serve: Drizzle the dressing over the salad just before serving, toss lightly, and enjoy!
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