There is nothing better than a warm salad in the winter. This salad is fresh with a bit of tartness from the tomatillos. If you want to pep up the spice, add additional jalapeños or a serrano. 
This salad is perfect as a meal on its own but also goes well with grilled chicken or salmon.
Yield 4 servings
3 medium sweet potatoes, peeled and cut into ½-inch wedges
8 small multicolored carrots with tops, reserve the tops, peel, and slice in half lengthwise 
5 scallions, root removed 
1 Tbsp olive oil, plus more for drizzling
Salt and pepper
5 tomatillos, husks removed and chopped 
1 cup chopped cucumber, peeled and seeded
1 jalapeno, seeds and veins removed, and minced 
¼ cup chopped Italian parsley
⅓ cup chopped carrot tops
¼ cup lime juice
1-15 oz. can chickpeas, rinsed
Preheat oven to 450℉
Place the sweet potatoes, carrots, and scallions on a baking sheet. Drizzle with olive oil, salt, and pepper and toss to coat. Roast for 20 minutes or until tender. 
In a bowl, add the tomatillos, cucumber, jalapeño, parsley, carrot tops, lime juice, and 1 Tbsp olive oil. Stir to combine. Season with salt and pepper to taste. 
Once the vegetables are roasted, chop the scallions and add them to the tomatillo mixture. 
While the vegetables are still warm, use a serving bowl or individual plates and add sweet potatoes, carrots, and chickpeas. Top with the tomatillo mixture and toss. Season with additional salt and pepper if needed. 
Just Salt It, and enjoy!