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Ultimate NuttyHero Fall Salad

Ultimate NuttyHero Fall Salad

The ULTIMATE NuttyHero Fall Salad πŸ˜‡ 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 πŸ‘Œ
Recipe & πŸ“· byΒ @lauren.prufer
  • 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 NuttyHeroΒ Maple Cinnamon Nut & Seed Butter
  • 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
  1. Preheat the oven to 400F.
  2. Cut your sweet potato into wedges. Aim for pieces that are about 1 inch by 1 inch and a quarter inch thick.
  3. 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.
  4. Line a baking tray with tinfoil and spread the sweet potato evenly over the baking tray.
  5. Rinse your chickpeas, if using canned and then gently pat them dry with paper towel or a clean cloth.
  6. In a large bowl, sprinkle chickpeas with a couple of pinches of salt and a light drizzle of olive oil, tossing to coat.
  7. Spread chickpeas evenly on a tinfoil covered tray.
  8. Place both trays in the oven, cooking for 30-40 minutes. Stir and rotate the trays at halfway to ensure even cooking.
  9. 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:
  1. Place all of the ingredients for the salad dressing into a bowl and whisk gently until combined.
  2. 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:
  1. 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.
  2. Stir gently until evenly coated, adding more dressing as needed.
  3. Add the greens last, folding them in to coat them.
  4. Enjoy πŸ‘ŒπŸ˜‹πŸŒ±

Ultimate NuttyHero Fall SaladUltimate NuttyHero Fall Salad

Ultimate NuttyHero Fall Salad

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