Name: Roasted Carrot & Sweet Potato Salad with Whipped Feta, Crispy Chickpeas, Apple & Hot Honey Tahini
Prep time: 15 min
Cook time: PT-497778H2M10S
Total time: PT-497778H2M10S
Cuisine: Mediterranean
Ingredients: 3 cups sweet potato, peeled and cubed (450 g); 2 cups carrots, peeled and cut into thick slices (250 g); 2 tbsp olive oil (30 ml); 1 tsp smoked paprika (2 g); 1 tsp dried thyme (1 g); ½ tsp garlic powder (1.5 g); ¾ tsp kosher salt (4 g); ½ tsp black pepper (1 g); 1 can chickpeas, drained and rinsed (400 g); 1 tbsp olive oil (15 ml); ½ tsp smoked paprika (1 g); ½ tsp ground cumin (1 g); ¼ tsp garlic powder (0.75 g); ¼ tsp kosher salt (1.5 g); ¼ tsp black pepper (0.5 g); 1 cup crumbled feta cheese (150 g); ¼ cup Greek yogurt (60 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lemon juice (15 ml); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; 3 tbsp tahini (45 g); 1½ tbsp hot honey (32 g); 1 tbsp fresh lemon juice (15 ml); 2 tbsp warm water (30 ml); 1 small garlic clove, finely minced (3 g); ¼ tsp kosher salt (1.5 g); 3 cups mixed greens or baby spinach (90 g); 1 crisp apple, thinly sliced (180 g); ¼ small red onion, thinly sliced (30 g)

Description

A colourful, satisfying salad combining caramelised roasted sweet potatoes and carrots with creamy whipped feta, crispy chickpeas, fresh apple, greens, herbs, and a sweet-spicy hot honey tahini dressing.

Ingredients

For the Roasted Vegetables:

3 cups sweet potato, peeled and cubed (450 g)

2 cups carrots, peeled and cut into thick slices (250 g)

2 tbsp olive oil (30 ml)

1 tsp smoked paprika (2 g)

1 tsp dried thyme (1 g)

½ tsp garlic powder (1.5 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Crispy Chickpeas:

1 can chickpeas, drained and rinsed (400 g)

1 tbsp olive oil (15 ml)

½ tsp smoked paprika (1 g)

½ tsp ground cumin (1 g)

¼ tsp garlic powder (0.75 g)

¼ tsp kosher salt (1.5 g)

¼ tsp black pepper (0.5 g)

For the Whipped Feta:

1 cup crumbled feta cheese (150 g)

¼ cup Greek yogurt (60 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Hot Honey Tahini:

3 tbsp tahini (45 g)

1½ tbsp hot honey (32 g)

1 tbsp fresh lemon juice (15 ml)

2 tbsp warm water (30 ml)

1 small garlic clove, finely minced (3 g)

¼ tsp kosher salt (1.5 g)

For the Salad:

3 cups mixed greens or baby spinach (90 g)

1 crisp apple, thinly sliced (180 g)

¼ small red onion, thinly sliced (30 g)

2 tbsp fresh parsley, chopped (8 g)

For Garnish:

2 tbsp pumpkin seeds (20 g)

1 tbsp fresh mint, chopped (3 g)

1 tbsp pomegranate arils (15 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Add the cubed sweet potato and sliced carrots to a bowl. Toss with olive oil, smoked paprika, dried thyme, garlic powder, kosher salt, and black pepper until evenly coated.

3. Pat the drained chickpeas thoroughly dry with paper towels. Toss them with olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper.

4. Spread the seasoned sweet potato and carrots on one side of the prepared baking sheet and the chickpeas on the other side. Leave space between everything so the ingredients roast rather than steam.

5. Roast for 25–35 minutes, stirring the chickpeas and turning the vegetables halfway through, until the vegetables are tender and caramelised and the chickpeas are crisp.

6. While the vegetables roast, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a blender or food processor. Blend until smooth and creamy. Add 1–2 tablespoons of water as needed until spreadable.

7. Whisk the tahini, hot honey, lemon juice, warm water, minced garlic, and kosher salt together until smooth. Add a little more warm water if needed to reach a drizzling consistency.

8. Place the mixed greens or baby spinach on a large serving platter. Arrange the roasted carrots and sweet potatoes over the greens, then add the thinly sliced apple and red onion.

9. Spoon the whipped feta over the centre of the salad and scatter the crispy chickpeas evenly across the top.

10. Drizzle the hot honey tahini generously over the salad.

11. Garnish with fresh parsley, pumpkin seeds, chopped mint, and pomegranate arils if desired.

12. Serve immediately while the vegetables are warm and the chickpeas are crisp.

Notes

Pat the chickpeas thoroughly dry before seasoning to help them become crisp in the oven. Avoid overcrowding the baking sheet so the vegetables and chickpeas can roast rather than steam. Keep the sweet potato pieces and carrot slices relatively similar in size so they cook evenly. Add warm water gradually to the tahini until the dressing reaches your preferred drizzling consistency. Add the crispy chickpeas close to serving time so they retain their texture. A crisp apple works especially well because it adds a fresh, juicy contrast to the warm vegetables and creamy feta. Baby spinach can be used instead of mixed greens, or a combination of both. The roasted vegetables, whipped feta, and hot honey tahini can be prepared ahead of time and stored separately. Assemble the salad shortly before serving for the best texture. Reduce the amount of hot honey or replace part of it with regular honey for a milder dressing. Serve as a generous lunch or alongside roasted chicken, grilled vegetables, or other Mediterranean-inspired dishes.

Prep Time: 15 minutes
Cook Time: 25–35 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean