Creado con IA
Roasted Sweet Potato and Pumpkin Salad
30 min 180 kcal por ración Fácil
Ingredientes
4 Raciones
- roasted sweet potatoes2 cups
- roasted pumpkin2 cups
- chickpeas1 cup
- baby spinach2 cups
- roasted balsamic red onions1 cup
- olive oil2 tbsp
- balsamic vinegar1 tbsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes and pumpkin. Toss them in a bit of olive oil, salt, and pepper.
- 3
Spread the sweet potatoes and pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 4
While the vegetables are roasting, drain and rinse the chickpeas.
- 5
In a large bowl, combine the roasted sweet potatoes, roasted pumpkin, chickpeas, baby spinach, and roasted balsamic red onions.
- 6
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
- 7
Pour the dressing over the salad and toss to combine.
- 8
Serve immediately or refrigerate for up to 2 days.
