Go Back

Roasted Summer Salad with Lemon Poppyseed Dressing

Estee
This salad will have you loving your greens.
Print Recipe Pin Recipe

Ingredients
  

Roasted Sweet Potato

  • 1 sweet potato peeled and cubed
  • 2 Tbs Oil
  • 1/4 tsp. salt

Roasted Chickpeas

  • 1 can chickpeas
  • 1/2 tsp. garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp Cumin
  • 1/4 tsp salt

Candied Seed Crunch

  • 1/3 cup pecans
  • 2/3 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 Tbs. date honey(silan)

Salad

  • Bag mixed greens/ romaine lettuce
  • 1/2- 1 cup assorted rainbow tomatoes- plum, cherry, yellow, orange

Lemon Poppyseed Dressing

  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 2 Tbs. onion flakes
  • 2 Tbs. lemon juice
  • 1/4 tsp. Black pepper
  • 1/8 tsp. salt
  • 3/4 cup Oil
  • 1 1/2 tsp poppy seeds

Instructions
 

Roasted Sweet Potato

  • Drizzle sweet potato cubes with oil and salt, mix. Place in oven at 175c. Mix often- they're finished when they are soft when poked with a fork.

Roasted Chickpeas

  • Toss chickpeas with seasoning and place in oven with sweet potato for about 15-20 min, or until just crunchy.

Candied Seed Crunch

  • Place seeds and nuts on a baking sheet and drizzle with date honey. Place in oven and mix every 5 minutes- once hot the honey will be able to coat everything. Be careful not to burn these- the honey will harden a bit once cooled. Allow to cool and break into chunks. Store in a airtight container in pantry.

Lemon Poppyseed Dressing

  • Place all ingredients except poppy seeds in the food processor and blend until onion flakes are very small. Add in poppy seeds and pulse to combine. Store in a glass jar in the fridge for up to 2 weeks- it usually gets finished before that!

Assemble Salad

  • Cut up greens and tomatoes and toss with desired amount of dressing right before serving. Pour sweet potatoes and chickpeas and lightly toss so most still remain on top of salad. Sprinkle with seed crunch, creating a mound in the center of your serving bowl. Enjoy!