Description
A delicious and colorful Harvest Fall Salad featuring roasted carrots and chickpeas, topped with Parmesan and a zesty dressing.
Ingredients
Scale
- 3 medium carrots (about 450g)
- 2 Tbsp olive oil (30ml)
- 1 15-oz can chickpeas (425g)
- 1 tsp smoked paprika (5g)
- 1/4 tsp salt (1.5g)
- 1 cup finely grated parmesan (100g)
- 1/4 cup pomegranate juice (60ml)
- 1/4 cup extra virgin olive oil (60ml)
- 2 Tbsp red wine vinegar (30ml)
- 1 Tbsp honey (15g)
- 1 tsp Dijon mustard (5g)
- 1/4 tsp each salt and pepper (1.5g each)
- 1 lb Brussels sprouts (450g)
- 2 big handfuls arugula (about 75g)
- 1 apple, thinly sliced
- 1/2 to 1 cup crumbled feta (60-120g)
- 1/4 cup dried cranberries (40g)
Instructions
- Prep the Oven: Preheat the oven to 400 degrees F (200 degrees C). Ensure it is hot enough to allow the carrots and chickpeas to roast properly for even cooking.
- Roast the Carrots: Lay the carrots on a baking sheet and drizzle 1 tablespoon of olive oil over them. Space them out to ensure they do not steam, promoting crispiness.
- Roast the Chickpeas: Spread the chickpeas on another baking sheet, making sure they have enough room. They should feel dry and slightly sticky on the surface for optimal crunchiness.
- Smash the Carrots: Once the carrots are roasted and cooled slightly, use a glass to gently smash them. This will create a fun texture and help distribute the flavors evenly without turning them mushy.
- Whisk the Dressing: In a bowl, whisk together the pomegranate juice, remaining olive oil, red wine vinegar, honey, Dijon mustard, and 1/41/2 teaspoon salt and pepper until well blended. Ensure it is emulsified and smooth, remixing if necessary before serving.
- Assemble the Salad: In a large bowl, toss together the arugula, smashed carrots, roasted chickpeas, Brussels sprouts, apple slices, crumbled feta, and dried cranberries. Toss gently to combine without overmixing to maintain texture.
- Serve & Enjoy: Drizzle the dressing over the salad immediately before serving to keep the greens from wilting. Serve fresh for the best experience.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until ready to serve.
- Expert Tips: Give carrots and chickpeas enough space on the baking sheet for crispiness. Ensure chickpeas are dried thoroughly to achieve the desired crunch. A glass cup is great for smashing carrots gently but firmly to control texture.
- Reheating Instructions: This salad is best enjoyed fresh and does not reheat well due to the greens; store appropriately to maintain quality.
- Serving Suggestions: Serve alongside a hearty soup for a complete meal. Pair with roasted chicken for a balanced dinner plate. Offer as part of a holiday potluck spread.
- Recipe Variations: Add toasted pecans for nutty flavor and crunch. Incorporate roasted sweet potatoes for added sweetness. Swap feta for goat cheese for a creamier texture.
- Ingredient Notes: Look for firm Brussels sprouts that are tightly packed for best quality. Choose crisp apple varieties like Honeycrisp for optimal sweetness and crunch. If pomegranate juice is unavailable, cranberry juice or a splash of lemon juice can serve as substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 338
- Sugar: 10.8g
- Sodium: 657mg
- Fat: 20.3g
- Saturated Fat: 5.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31.3g
- Fiber: 6.6g
- Protein: 11.9g
- Cholesterol: 19mg