Fall Harvest Chopped Salad with Apple Cider Vinaigrette
This seasonal, healthy salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 445kcal
For the savory pumpkin spice chickpeas:
- 1 15.5 ounce can chickpeas, drained, rinsed and patted dry
- 1/2 tablespoon olive oil
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon garlic powder
For the roasted sweet potato:
- 1 sweet potato, diced
- 1 tablespoon olive oil
- Sprinkle of salt and pepper
Other salad ingredients:
- 1/2 cup pumpkin seeds (pepitas), toasted
- 8 cups chopped red and green lettuce
- 6 purple figs, quartered
For the apple cider vinaigrette:
- 1 small shallot, thinly sliced
- 1/4 cup apple cider vinegar
- 1/2 cup avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 425 degrees Fahrenheit. In a small bowl, toss together all of the chickpea ingredients. Spread mixture over a small jelly roll pan.
In a separate small baking dish, combine all of the roasted sweet potato ingredients.
Place both the chickpeas and the sweet potato in the oven and roast for 20 minutes. After 20 minutes, open the oven and give the chickpeas a little shake. Roast for an additional 15-20 minutes, or until the chickpeas are crunchy and the sweet potatoes are golden brown and fork tender. Remove and let cool while you prep the rest of the salad.
Place the chopped lettuce in a large salad bowl. Add the figs, pumpkin seeds, sweet potato and chickpeas.
Combine all vinaigrette ingredients in a Mason jar. Seal and give a good shake. Drizzle dressing over salad right before serving.
Calories: 445kcal | Carbohydrates: 28g | Protein: 5g | Fat: 37g | Saturated Fat: 5g | Sodium: 327mg | Potassium: 583mg | Fiber: 6g | Sugar: 17g | Vitamin A: 5440IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 2mg