Erica's Festive Fall Salad

Salads (and dinner leftovers) have been my go-to work lunches for quite some time now so whenever I come across a new recipe or idea on how to spice things up - I get pretty excited! 

Today I want to share with you my absolute favorite fall salad that I've been making almost everyday for lunch since I discovered it. It's THAT good, incorporates the best fall veggie - sweet potatoes! So quick to make and loaded with fiber, protein, antioxidants, iron and magnesium! It's an adapted recipe from The Minimalist Baker*. If you aren't familiar with her already, I highly recommend you check her blog out! She is an amazing chef, phenomenal food photographer (her pictures are beautiful!) and the best part? All of her recipes are usually 10 ingredients or less. I'm sold! I should note that most of her recipes are vegan, but because they are so simple it's very easy to adapt or twist them a bit to make them your own, whether that be adding meat or switching out veggies etc. 

>>> Check out my Festive Fall Salad recipe below  <<<

Ingredients:

Greens of your choice

Chickpeas

1 small sweet potato

1/4 of a red onion, sliced

1/2 cup of halved cucumbers

1/2 cup of cooked quinoa

Handful of pepitas

2 tablespoons of hemp seeds

1 teaspoon of cumin

1/2 teaspoon of ginger

1/2 teaspoon of turmeric

Sea salt and pepper

Coconut Oil

Dressing:*

1/4 cup tahini

2 tablespoons of olive oil

1 small lemon

Hot water to thin

*This dressing recipe makes a couple of servings you can adjust accordingly :) 

Directions:

  1. Preheat your oven to 400 degrees and line your pan with foil and coconut oil

  2. Slice your sweet potato (leave the skin on) 

  3. Drain and rinse the chickpeas

  4. Mix the chickpeas in a small bowl with the seasoning (1 teaspoon of cumin, 1/2 teaspoon of ginger, 1/2 teaspoon of turmeric, sea salt and pepper) and 1 teaspoon of coconut oil

  5. Line the sliced sweet potatoes and chickpeas on the foil and drizzle with coconut oil

  6. Bake for 10 minutes and then add the red onions

  7. Bake for an additional 10 minutes

  8. While the sweet potatoes and chickpeas bake, mix together the dressing and set aside

  9. Once your timer goes off, let the sweet potatoes and chickpeas cool while you add the other salad ingredients together except for the pepitas (greens of your choice, quinoa and hemp seeds)

  10. Next, top your salad with the roasted chickpeas, sweet potatoes, pepitas and lastly the dressing

Enjoy! 

 i apologize for my lack of food photography skills! My hemp seeds and chickpeas are hiding at the bottom. I made this rushing before working morning, hence the tupperware :)

 i apologize for my lack of food photography skills! My hemp seeds and chickpeas are hiding at the bottom. I made this rushing before working morning, hence the tupperware :)


What are some of your favorite fall recipes? I would love to hear about them at hello@sheonlylivesonce.com.

*If you would like to see the original, click here.