I love this warm salad, a friend introduced me to this and I just fell in love! The essentials are the chopped pecan nuts and the the balsamic vinegar (adjust to your taste). It can be served alone , with some of my GF bread or as a side to a main meal instead of veggies.
1 tbsp balsamic vinegar
1 garlic clove chopped.
1 tin chickpea drained.
½ cucumber diced.
1 carrot grated.
100g sundried tomatoes chopped.
1 tbsp olive oil
200g Sweet potato diced.
5-6 cherry tomatoes chopped.
100g baby spinach leaves or greens of your choice washed.
25g Pecan nuts chopped (optional)
In a baking tray place your diced sweet potato, garlic, drizzle over your olive oil, cover, and roast for 40-45 mins at 150 c oven or until soft. Allow to cool slightly before adding to your salad.
In the meantime, wash your greens and chop.
In a large bowl place your greens, add in your chopped sundried tomatoes, grated carrot, diced cucumber, cherry tomatoes and mix well.
Add your drained chickpeas and balsamic vinegar, seasoning and mix well.
Finally add your roasted sweet potato and mix through!