Roasted Sweet Potato Salad with Arugula and Millet
Roasted Sweet Potato Salad with Arugula and Millet combines with chickpeas, cranberries, and pecans for a flavorful vegetarian dish. Serve warm as a side or a main. Gluten-free, vegan, and dairy-free.
Servings 6 servings
Calories 373kcal
Ingredients
- 3 cups sweet potatoes, peeled and cubed (about 2-3)
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil
- ½ cup raw millet
- 1 cup water
- ½ cup dried cranberries
- ½ cup pecans chopped
- 15 ounces garbanzo beans, drained and rinsed
- 2 cups arugula
Dressing
- 1 minced garlic clove
- 2 tablespoons olive oil
- juice of half a lemon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- ¼ teaspoon coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Spread cubed sweet potatoes and sliced onion on baking sheet in an even layer. Drizzle with 2 tablespoons olive oil. Then sprinkle with a pinch or two of salt. Toss to coat. Bake on the middle rack of oven for about 30 minutes. Remove from oven and set aside.
- While the sweet potatoes and onions are in oven, add a ½ cup of millet to a dry, medium saucepan. Toast the milet over medium heat for 4-5 minutes or until millet starts to turn a golden brown.
- Add 1 cup of water to the saucepan. Add ¼ teaspoon salt and stir to combine. Bring water to a boil, then decrease heat to low and cover the saucepan. Add cranberries to saucepan. This allows cranberries to plump up.
- Allow millet to simmer for about 15 minutes, stir, then remove from heat and allow to sit, covered, for an additional 10 minutes.
- Once millet has fully absorbed the water, fluff the millet and transfer to a large bowl. Add roasted sweet potatoes and onions, pecans, and garbanzo beans. In a small bowl, combine dressing ingredients. Stir well.
- When ready to serve, add arugula to mixture. Pour dressing over salad and toss to evenly integrate ingredients. Salt to taste and serve.
Nutrition
Calories: 373kcal | Carbohydrates: 49g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 338mg | Potassium: 462mg | Fiber: 8g | Sugar: 13g | Vitamin A: 9635IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg