1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/2 teaspoon lemon juice
1 teaspoons sherry vinegar
1/2 tablespoon finely chopped fresh mint
1 12-ounce can chickpeas, rinsed and drained
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
1 tablespoon minced garlic
1 1/2 teaspoons sea salt, divided
3 sweet potatoes, peeled
1/2 teaspoon black pepper
1 package prewashed spinach
1/3 cup sliced almonds
1/3 cup dried cranberries
1/3 cup thinly-sliced red onion
3 ounces crumbled goat cheese (optional)
Heat oven to 400 degrees F. While the oven heats, whisk together the mustard, olive oil, lemon juice and vinegar. Add the mint; season with salt and pepper to taste.
Line two sheet pans with parchment paper. Toss chickpeas with 2 tablespoons olive oil, spices, garlic and 1/2 teaspoon salt; pour onto a sheet pan and roast in the oven for 20 minutes. While the chickpeas roast, halve the sweet potatoes and cut crosswise into half-moons. Toss with remaining olive oil, salt and black pepper. Spread onto the second pan. Set timer for an additional 20 minutes and roast until potatoes are done and chickpeas are crisp.
Arrange spinach on a platter; top with prepared veggies, chickpeas, almonds and cranberries, and sprinkle with goat cheese if desired.
Tips: This celebratory autumn salad makes a spectacular presentation on a colorful platter, surrounded with toasted triangles of pita, cheese and an assortment of olives. You’ll want to roast extra spicy chickpeas, since these are an addictive snack all by themselves.