Ingredients
- 1 medium sweet potato
- 1 can chickpeas (15 oz)
- 8 oz halloumi cheese (could use feta instead)
- 1 medium apple (honeycrisp is my preference)
- 1 cup walnuts (unsalted or salted)
- 1 tbsp honey (or maple syrup)
- ¼ cup red onion (thinly sliced)
- 1 lb brussel sprouts
- 2 cups mixed greens (radicchio / lettuce used here)
Maple Mustard Vinaigrette
- 1 tbsp grainy dijon mustard
- 1 tbsp maple syrup
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- pepper to taste
Instructions
- Heat oven to 425 degrees. Cut sweet potato into 1 inch cubes (I left skin on, but you can also remove it). Lay on parchment-lined baking sheet (don't overcrowd!), tossing with olive oil, and generous pinches of salt + pepper. Roast for 25-30 minutes, until turning golden brown.
- Drain the can of chickpeas and add to a parchment-lined baking sheet, topped with a paper towel to help dry off. Remove the paper towel from under the chickpeas and lay on top, using your hands to roll them around and remove more moisture. Drizzle with olive oil and plenty of salt + pepper. Roast for about the same time as the sweet potatoes (20-25 min), until looking crisp and golden.
- While both of those cook, drain and slice your halloumi (if using) into small cubes / squares. Use a paper towel to dry off some of their moisture. Heat a frying pan over medium heat, adding a splash of oil when hot. Place the halloumi down, leaving undisturbed for 3-5 minutes, until it releases from the pan and is golden brown. They may need a little help to release, but shouldn't be fully stuck. If they're browning too quickly, lower the heat. Flip and finish cooking for another few minutes. Add to a paper towel - lined plate to cool.
- For the last cooked item, dry roast the chopped walnuts in a pan over medium low heat. After they start to give off a nice smell and appear a bit more golden, add 1 tbsp of honey and a pinch of salt (if unsalted), stirring to combine. After a few more minutes, shut off the heat and pour onto a plate or piece of parchment.
- Chop your apples, slice your red onion, and chop all of the greens. The brussel sprouts can be done by hand by cutting off the end, slicing in half the long way, and then carefully slicing thin, shaved pieces. It's definitely a labor or love-- you can also use the grater attachment on a food processor if you want!
- Make the dressing by mixing everything together in a small bowl and setting aside.
- Once the sweet potatoes and chickpeas have cooled, combine everything into a large bowl and toss to mix. You may not need all of the dressing so start with half, but I find the brussel sprouts soak it up so you will probably end up adding more.
- DON'T FORGET TO SALT YOUR SALAD. The dressing is not enough seasoning, as every layer needs to be salted. Adjust to your taste preferences and enjoy!
Notes
Will last for a few days in the fridge, but will lose the crispy nature of course.