Sweet Potato Grape Salad with Goats Cheese

Ingredients:

For the Salad:

• 2 cups grapes
• 4 cooked beets (cut into 1-inch/2 cm pieces)
• 1 large sweet potato (cut into 1-inch/2 cm pieces)
• 1 can chickpeas (drained)
• 1 pack goat’s cheese
• 2 romaine lettuce hearts (chopped or ripped into bite-sized pieces)
• ½ sweetheart cabbage or white cabbage (chopped or ripped into bite-sized pieces)
• ½ cucumber (cubed)
• 2 tbsp olive oil (for roasting)
• 1 tbsp Za’atar
• 2 tbsp balsamic vinegar
• 1 orange (juice and zest)
• 4 tbsp fresh thyme leaves
• Salt and pepper to taste

For the Orange Thyme Tahini Dressing:

• 1/3 cup tahini
• 2 tbsp balsamic vinegar
• 2 tsp honey
• 1 clove garlic (minced)
• 1 tbsp fresh thyme (chopped, or Za’atar)
• 1 orange (juice and zest)
• ½ lemon (juiced)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:

   • Preheat the oven to 400°F (200°C).

2. Thyme Roasted Grapes:

   • In a bowl, combine the grapes, thyme, 1 tsp olive oil, salt, and pepper. Toss to coat the grapes evenly.
   • Spread the grapes on a baking sheet and roast in the preheated oven for about 10 minutes, or until the grapes soften and caramelize. Set aside.
   • Note: The grapes may fall apart as they roast, but the caramelized juices will mix perfectly with the dressing.

3. Za’atar Chickpeas:

   • Rinse the chickpeas and pat them dry with a clean kitchen towel.
   • In a bowl, add 1 tbsp olive oil, Za’atar, salt, and pepper to the chickpeas. Toss to coat evenly.
   • Spread the chickpeas on a parchment-covered baking sheet and bake for 20-30 minutes, turning every 10 minutes, until they’re crispy. Let them cool.

4. Thyme Roasted Sweet Potatoes:

   • In a bowl, toss the sweet potato cubes with thyme, 1 tbsp olive oil, salt, and pepper.
   • Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes, turning once, until golden brown and tender. Set aside.
   • Note: If your sweet potato pieces vary in size, remove the smaller ones earlier to prevent burning.

5. Balsamic Thyme Marinated Beets:

   • In a bowl that fits the beets, whisk together balsamic vinegar, orange juice and zest, chopped thyme, salt, and pepper.
   • Add the beets to the bowl and toss gently to coat. Let the beets marinate for at least 30 minutes to enhance the flavors.

6. Salad Assembly:

   • In a large bowl, add the romaine lettuce and cabbage. Drizzle a portion of the Orange Thyme Tahini Dressing over the greens and toss until every leaf is coated.
   • Top the salad with cucumber, marinated beets, roasted grapes, Za’atar chickpeas, and thyme-roasted sweet potatoes.
   • Crumble the goat’s cheese over the salad.
   • Drizzle more of the Orange Thyme Tahini Dressing over the salad and serve the rest on the side.

Notes:

• Meal Prep Tip: Keep the salad components in separate glass containers in the fridge. The roasted vegetables, chickpeas, and dressing will keep for several days, allowing you to assemble the salad whenever you're hungry.
• Optional Add-ins: If you want more crunch, consider adding toasted nuts or seeds like pumpkin or sunflower seeds.
• Serving Size: This recipe yields 4 filling servings, making it perfect for a main meal. You can also serve it in smaller portions as a side dish.

This salad is a delightful combination of sweet, savory, and tangy flavors, with plenty of textures from the roasted vegetables, chickpeas, and fresh greens. The Orange Thyme Tahini Dressing ties everything together beautifully for a satisfying, wholesome meal. Enjoy!