Leon Salad
Bursting with vibrant colors and bold Mediterranean flavors, the Leon Salad is a wholesome, hearty dish perfect for both casual meals and special gatherings. This nutrient-packed recipe features tender roasted sweet potatoes and caramelized red onions seasoned with a hint of ground cumin, paired with protein-rich chickpeas, crisp baby spinach, and juicy cherry tomatoes. Drizzled with a creamy tahini-lemon dressing that's balanced with a touch of honey and garlic, every bite is an irresistible fusion of earthy, tangy, and slightly sweet notes. Ready in just 40 minutes, this easy-to-make salad is not only a healthy option but also versatile enough to shine as a satisfying main course or a complementary side dish. Ideal for those looking for gluten-free and vegetarian-friendly options, this recipe elevates mealtime with fresh, wholesome ingredients and an exquisite homemade dressing.
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Recipe Information
Ingredients
- 400 grams Chickpeas (canned, drained and rinsed)
- 2 medium Sweet potatoes
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 100 grams Baby spinach leaves
- 200 grams Cherry tomatoes
- 2 tablespoons Flat-leaf parsley (chopped)
- 2 tablespoons Tahini
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel and dice the sweet potatoes into 2 cm cubes. Slice the red onion into thick wedges.
Place the sweet potatoes and red onion on a baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle with cumin, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized. Stir halfway through cooking for even browning.
While the vegetables are roasting, prepare the tahini-lemon dressing. In a small bowl or jar, combine tahini, lemon juice, honey, minced garlic, the remaining 1 tablespoon of olive oil, salt, and black pepper. Whisk until smooth and creamy. If the dressing is too thick, add 1-2 teaspoons of water to reach your desired consistency.
Halve the cherry tomatoes and set them aside.
In a large serving bowl, combine the roasted vegetables, chickpeas, baby spinach, cherry tomatoes, and chopped parsley.
Drizzle the tahini-lemon dressing over the salad and toss gently to coat all ingredients.
Serve immediately as a main dish or a side. Enjoy your Leon Salad!
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 44.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2776 mg | 214% | |
| Iron | 10728.0 mg | 59600% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
