The holiday season is quickly approaching! This time of year is often known for overindulging in high-calorie, high-fat, high-sugar foods at parties and family gatherings. But it doesn’t have to be the season for unreason! Tasty holiday dishes can also be healthy. Introduce your family and friends to delicious, good-for-you creations. Start with this sweet potato salad full of fiber and key micronutrients including vitamins A, K, folate, and iron. 

 

Time: 1 hour
Servings: 10 salads and 1 cup dressing 

 

 

 

INGREDIENTS

SALAD 

  • 5-6 medium sweet potatoes (9-10 cups cubed) 
  • 4 Tbsp coconut oil, melted 
  • 1 tsp cinnamon 
  • Sea salt 
  • 2 15-oz cans chickpeas 
  • 1 tsp cumin 
  • 1 tsp smoked paprika 
  • Cayenne 
  • 2 cups pecans 
  • 2 Tbsp maple syrup 
  • 1 Tbsp coconut sugar 
  • 6 cups spinach 

MAPLE DRESSING 

  • ½ cup olive oil 
  • 1 shallot, diced (or ¼ cup red onion) 
  • 3 Tbsp maple syrup 
  • 1 lemon, juiced 
  • ¼ tsp salt 
  • Sprinkle of pepper  

 

DIRECTIONS

  1. Preheat oven to 400F.  
  2. Chop the sweet potatoes into 1 to 1.5-inch cubes. In a large bowl, toss the chopped sweet potatoes with 2 Tbsp melted coconut oil, 1 tsp cinnamon, and ½ tsp sea salt. 
  3. Spread the sweet potatoes onto one large baking sheet (two may be needed) and set aside while preparing the chickpeas.  
  4. Drain and rinse the chickpeas. Use a towel to remove any excess liquid. Reuse your large bowl adding the chickpeas, 1 Tbsp melted coconut oil, cumin, smoked paprika, sprinkle of cayenne, and a pinch of sea salt. Stir until the seasoning covers the chickpeas. 
  5. Spread the chickpeas onto a second baking sheet. Now, roast the sweet potatoes and chickpeas for 30 minutes. At 15 minutes, remove both from the oven, shake the chickpeas, and flip the sweet potatoes using a spatula. Rotate the baking sheets (top and bottom shelves) and continue baking for 15 minutes. 
  6. Meanwhile, prepare the pecans. In a large bowl, add together the pecans, 1 Tbsp melted coconut oil, 2 Tbsp maple syrup, coconut sugar, sprinkle of cayenne, and pinch of sea salt. Stir to coat the pecans. 
  7. On a final baking sheet, spread the pecans and set aside while the sweet potatoes and chickpeas finish roasting. Once the oven is empty, roast pecans for 10 minutes at 400F, flipping at 5 minutes to brown both sides. Note: it can help to grease the baking sheet with coconut oil to avoid sticking.  
  8. Next add all the dressing ingredients in a small bowl and whisk together. Alternatively, use a high-speed blender to mix the dressing. This recipe makes extra dressing that can be stored in the fridge to use throughout the week.  
  9. In a large serving bowl, begin to assemble the salad starting with the spinach. Next, layer on the sweet potatoes, chickpeas, and pecans.  
  10. Enjoy this salad served with the maple dressing for Thanksgiving or another festive holiday gathering this fall. Surprise your family with this healthy delicious side dish! 

 

NUTRITION FACTS

 Per Serving without Dressing: 

  • 396 calories 
  • 21g total fat, 6g saturated fat 
  • 49g carbohydrate, 9g fiber, 9g sugar 
  • 8g protein 

 

Per 1 Tbsp Dressing: 

  • 72 calories 
  • 7g total fat, <1g saturated fat 
  • 3g carbohydrate, 2g sugar 
  • <1g protein