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sweet potatoes, figs, hazelnuts and pumpkin seeds on a plate, a napkin under it

Vegan Fall Salad With Roasted Sweet Potatoes, Hazelnuts & Figs

Cristina
The perfect sweet and tangy vegan fall salad, a heartwarming fall meal for the whole family. Inspired by 'The Spoon and Whisk' salad and Ottolenghi fig salad. 
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Prep Time 5 minutes
Cook Time 30 minutes
Course Salad
Servings 2

Ingredients
  

  • SWEET POTATOES & FIGS
  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • 2 tsp fresh rosemary
  • 1 ½ tbsp maple syrup
  • pinch of salt and pepper or to taste
  • 3 figs
  • VINEGAR REDUCTION
  • 3 tsp maple syrup
  • 1 ½ tbsp
  • ROASTED HAZELNUTS & PUMPKIN SEEDS
  • 30 g hazelnuts
  • 15 g pumpkin seeds
  • 2 tsp olive oil
  • pinch salt and pepper
  • ½ tsp chilly flakes

Instructions
 

  • Preheat the oven to 180 °C. 
  • Wash the sweet potatoes and cut any imperfections. Cut them in half lengthways and then cut them in four wedges each. 
  • Mix in a bowl the maple syrup, olive oil, salad, pepper and rosemary and then add the sweet potato wedges. Mix well so that all the wedges are covered. 
  • Place them on a non-stick baking tray, skin side down and roast for around 20-25 minutes until soft. When ready, take them out and leave them to cool. 
  • Prepare the vinegar reduction while the potatoes are cooking. Pour maple syrup and vinegar into a small saucepan and bring to a boil. Reduce the heat and simmer for 2-3 minutes until it thickens. Remove from the heat when it's still a bit runny as it will thicken while cooling down. If too thick later when you need to serve, add a drop of hot water and stir. 
  • Toast the hazelnuts and pumpkin seeds. In a small pan heat the oil and add the nuts and seeds, sprinkle with chilly flakes, salt and pepper. They will be ready when you can hear a sizzle. 
  • Wash the figs and slice them in wedges. 
  • Assemble your vegan fall salad. Place the sweet potato wedges on a plate, and add the figs and the toasted nuts and seeds. Drizzle the vinegar reduction on it and get ready to serve warm or at room temperature. 

Notes

This salad is better cooked last minute or not long before being served if you want to serve it at room temperature, as when the sweet potatoes sit for too long they might get soggy. 
Keyword fig salad, vegan fall salad