Roasted Sweet Potato and Chickpea Salad with Spicy Maple Vinaigrette

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  • Makes: 8 servings
  • Prep: 40 mins
  • Bake: 25 mins to 30 mins 400°F

Roasted Sweet Potato and Chickpea Salad with Spicy Maple Vinaigrette

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Directions

  1. Preheat oven to 400 degrees F. For salad dressing, in a small bowl whisk together orange peel, orange juice, vinegar, maple syrup, crushed red pepper, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add the 2 tablespoons oil in a thin, steady stream, whisking constantly until incorporated; set aside.
  2. Line a 15x10x1-inch baking pan with parchment paper. On baking pan toss together sweet potatoes and the 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Spread out sweet potatoes in an even layer in pan. Bake for 25 to 30 minutes or until tender and brown at the edges, stirring twice.
  3. In a serving bowl combine sweet potatoes, beans, sweet pepper, jalapeno pepper, thyme, parsley, and the salad dressing, tossing to combine. Top with cheese.

From the Test Kitchen

*

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

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Nutrition Facts (Roasted Sweet Potato and Chickpea Salad with Spicy Maple Vinaigrette)

  • Per serving:
  • 227 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 11 mg chol. ,
  • 384 mg sodium ,
  • 28 g carb. ,
  • 4 g fiber ,
  • 10 g sugar ,
  • 7 g pro.
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