Roasted Sweet Potato and Chickpea Salad with Spicy Maple Vinaigrette

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  • Makes: 8 servings
  • Prep: 40 mins
  • Roast: 25 mins 400°F
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Roasted Sweet Potato and Chickpea Salad with Spicy Maple Vinaigrette
Ingredients
1/4
cup orange juice
2
tablespoons red wine vinegar
2
tablespoons pure maple syrup
1
teaspoon crushed red pepper
1/4
teaspoon fine sea salt
1/4
teaspoon ground black pepper
2
tablespoons olive oil
3
medium sweet potatoes, peeled, and cut in 1-inch pieces (1-1/2 lb.)
1
tablespoon olive oil
 
Salt and ground black pepper
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1
1
jalapeno pepper, seeded and finely chopped*
2
tablespoons chopped fresh thyme
2
tablespoons chopped fresh Italian (flat-leaf) parsley
4
ounces goat cheese (chevre), crumbled (about 1/2 cup)
Directions
  1. Preheat oven to 400 degrees F. In a small bowl whisk together orange peel, orange juice, red wine vinegar, maple syrup, crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add 2 tablespoons olive oil in a slow, steady stream, whisking constantly until incorporated; set aside.
  2. Line a 15x10x1-inch baking pan with parchment paper. On the baking pan, toss together sweet potatoes and 1 tablespoon olive oil; sprinkle light with salt and pepper to coat. Spread sweet potatoes in an even layer. Roast, uncovered, 25 to 30 minutes or until tender and browned at the edges, stirring twice.
  3. In a serving bowl, combine sweet potatoes, chickpeas, sweet pepper, jalapeno pepper, thyme, parsley, and vinaigrette. Toss to combine. Top with goat cheese.
From the Test Kitchen
*

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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