Ultimate NuttyHero Fall Salad
Nov 15, 2021
The ULTIMATE NuttyHero Fall Salad 😇 This hearty, chickpea, rice & sweet potato salad is full of amazing flavour and loaded with nutrition! Make it ahead for midweek lunches, or bring it to your next fall gathering or potluck! Vegan & Gluten-free, this 'everything' salad is sure to keep you satiated 👌
Dressing
- 1/3 c of Apple Cider Vinegar
- 3-4 TBSP Maple Syrup
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 1/4 tsp Orange Zest
- 2 TBSP Olive Oil
- 1.5 TBSP Lemon
- 1 tsp freshly grated Ginger
- 2 TBSP NuttyHero Maple Cinnamon Nut & Seed Butter
Salad
- 1 & 1/3 cup Brown Rice
- 2 medium sized Sweet Potatoes
- 2 cup or one can of Chickpeas
- 1/2 cup Pumpkin seeds
- 1/2 cup Sunflower seeds
- 1 cup of Spinach or Spinach Arugula mix
- 1 TBSP of Olive Oil
- Salt
How to Make:
Roast the Sweet Potato and Chickpeas
- Preheat the oven to 400F.
- Cut your sweet potato into wedges. Aim for pieces that are about 1 inch by 1 inch and a quarter inch thick.
- Place them into a large bowl with 1 TBSP of oil and sprinkle with a few pinches of cinnamon and a 1/4 tsp of salt. Toss to coat.
- Line a baking tray with tinfoil and spread the sweet potato evenly over the baking tray.
- Rinse your chickpeas, if using canned and then gently pat them dry with paper towel or a clean cloth.
- In a large bowl, sprinkle chickpeas with a couple of pinches of salt and a light drizzle of olive oil, tossing to coat.
- Spread chickpeas evenly on a tinfoil covered tray.
- Place both trays in the oven, cooking for 30-40 minutes. Stir and rotate the trays at halfway to ensure even cooking.
- Cook the Rice: Once the sweet potatoes and chickpeas are in the oven, prepare your brown rice as per the instructions on the packaging.
Salad Dressing:
- Place all of the ingredients for the salad dressing into a bowl and whisk gently until combined.
- For a gourmet touch, freeze ginger and then grate it using a cheese grater. You may substitute powdered ginger. Start with 1/2 tsp and adjust to taste.
Assemble the Salad:
- After removing the roasted chickpeas and sweet potatoes from the oven, allow them to cool briefly before placing them into a bowl with the rice, pumpkin seeds, sunflower seeds and dressing to taste.
- Stir gently until evenly coated, adding more dressing as needed.
- Add the greens last, folding them in to coat them.
- Enjoy 👌😋🌱
