Description
A vibrant and hearty salad filled with roasted sweet potatoes, crispy chickpeas, cauliflower, creamy avocado, pecans, and pomegranate seeds tossed with a sweet maple dressing.
Ingredients
Scale
- 6 cups mixed spring greens
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and dried
- 3 cups cauliflower florets
- 2 ripe avocados, sliced
- 3/4 cup pecan halves
- 3/4 cup pomegranate arils
- 1/4 cup fresh mint leaves, lightly torn
- 4 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Toss the sweet potatoes, cauliflower, and chickpeas with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
- Spread the vegetables and chickpeas evenly onto the prepared baking sheet.
- Roast for 30 minutes, flipping halfway through, until the vegetables are golden and the chickpeas are crispy.
- Whisk together the remaining olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl or jar.
- Add mixed greens to a large serving bowl and top with roasted vegetables, avocado slices, pecans, pomegranate seeds, and mint leaves.
- Drizzle the dressing over the salad and toss gently before serving.
Notes
- Dry the chickpeas well before roasting for maximum crispiness.
- Add avocado just before serving to keep it fresh.
- Toast the pecans for deeper flavor.
- Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 12g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: festive maple salad, roasted vegetable salad, vegan holiday salad, maple dressing salad, sweet potato salad, chickpea salad, healthy salad recipe