Feels Like Fall! Make This Warm Harvest Salad For Dinner

A warm harvest salad is perfect for fall! Here’s a simple recipe to make one:

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup cooked chickpeas (canned or homemade)
• 1 cup purple rice, cooked and cooled
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• ½ cup goat cheese, crumbled (or feta)
• ¼ cup toasted pecans or walnuts
• ¼ cup dried cranberries
• 1 apple or pear, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Roast the Sweet Potatoes and Chickpeas: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and chickpeas with olive oil, maple syrup (optional), salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway, until the sweet potatoes are tender and the chickpeas are crispy.
2. Cook the Purple Rice: While the sweet potatoes and chickpeas are roasting, cook the purple rice according to package instructions. Once done, let it cool slightly.
3. Toast the Nuts: Toast the pecans or walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.
4. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
5. Assemble the Salad: In a large salad bowl, add the mixed greens, roasted sweet potatoes, chickpeas, purple rice, sliced apple or pear, goat cheese, toasted nuts, and dried cranberries.
6. Dress the Salad: Drizzle the dressing over the salad and gently toss everything together.

Optional Add-Ons:

• Protein: Add grilled chicken or tofu for extra protein.
• Extra Texture: Sprinkle in some pumpkin seeds for a crunch.

Enjoy your cozy, nutrient-packed harvest salad!