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Sweet Potato and Chickpea Salad with Pomegranate Molasses Dressing Recipe

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4.2 from 1 review

A vibrant and nutritious Sweet Potato Salad with Chickpeas featuring tender air-fried sweet potato cubes, mixed greens, crisp green apple, nuts, dried cranberries, and creamy goat cheese, all tossed in a tangy tahini-lemon-pomegranate molasses dressing. Perfect for a wholesome and flavorful meal or side dish.

Ingredients

Sweet Potatoes:

  • 3 cups (1 large) sweet potato, cut into 1-inch cubes
  • 3 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • Salt to taste
  • Black pepper to taste

Salad:

  • 6 cups mixed greens
  • 1 large green apple, thinly sliced
  • ½ cup red onion, sliced
  • 1 (15 ounce) canned chickpeas, rinsed and drained
  • ½ cup toasted walnuts or pecans
  • ½ cup dried cranberries
  • ½ cup goat cheese, crumbled

Dressing:

  • 2 Tablespoons tahini
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon pomegranate molasses
  • 1–2 Tablespoons water (to thin out)

Instructions

  1. Roast the Sweet Potatoes: Preheat the air fryer to 350°F (175°C). In a large mixing bowl, toss the sweet potato cubes with olive oil, maple syrup, salt, and black pepper until evenly coated.
  2. Cook the Sweet Potatoes: Place the seasoned sweet potatoes in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking, until the sweet potatoes are tender and slightly caramelized.
  3. Cool the Sweet Potatoes: Remove from the air fryer and set aside to cool while you prepare the salad and dressing.
  4. Prepare the Salad: In a large salad bowl, combine the mixed greens, sliced green apple, sliced red onion, rinsed and drained chickpeas, toasted walnuts or pecans, dried cranberries, and crumbled goat cheese.
  5. Make the Dressing: In a separate bowl, whisk together tahini, extra virgin olive oil, fresh lemon juice, and pomegranate molasses until smooth.
  6. Adjust Dressing Consistency: Add 1-2 tablespoons of water to the dressing to thin it out to your desired consistency. Mix well to combine.
  7. Assemble the Salad: Drizzle the dressing over the salad ingredients in the bowl. Gently toss to coat all ingredients evenly with the dressing.
  8. Finish and Serve: Top the dressed salad with the roasted sweet potatoes and serve immediately. Enjoy your fresh and flavorful Sweet Potato Salad with Chickpeas!

Notes

  • You can substitute walnuts with pecans or other nuts for variation.
  • If you prefer a vegan version, substitute goat cheese with a plant-based cheese or omit it.
  • The dressing can be made ahead and stored in the refrigerator for up to 2 days.
  • Adjust the maple syrup amount to control the sweetness of the roasted sweet potatoes.
  • If you don’t have an air fryer, you can roast the sweet potatoes in a 400°F oven for 25-30 minutes, flipping halfway through.

Find it online: https://bitezly.com/sweet-potato-and-chickpea-salad-with-pomegranate-molasses-dressing-recipe/