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.
  • Sea Salt
  • Black Pepper
  • 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!