Description
A vibrant and nutritious Roasted Beet and Chickpea Salad combining earthy roasted beets and spiced chickpeas with fresh kale, brussels sprouts, creamy goat cheese, and a zesty honey mustard vinaigrette, garnished with toasted pepitas and pomegranate arils for a perfect balance of flavors and textures.
Ingredients
Vinaigrette
- 1/2 teaspoon kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cloves garlic (grated or finely minced)
- 1 tablespoon dijon mustard
- 1 tablespoon hot honey (or substitute with honey or maple syrup and a few pinches red pepper flakes)
- 2 tablespoons olive oil
Roasted Beets and Chickpeas
- 2 medium beets (diced)
- 1 can chickpeas (rinsed and drained)
- 2 tablespoons extra light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 2 pinches kosher salt
Salad Base and Garnishes
- 1 bunch lacinato kale (thinly sliced)
- 1/2 pound brussels sprouts (thinly sliced)
- 4 ounces goat cheese (crumbled)
- 1/3 cup toasted pepitas
- 1/2 cup pomegranate arils
- Freshly ground black pepper (to taste)
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine kosher salt, white wine vinegar, and lemon juice. Stir until the salt is dissolved. Add the grated garlic, dijon mustard, hot honey, and olive oil to the jar. Secure the lid and shake vigorously until the vinaigrette is well emulsified and combined.
- Prepare for Roasting: Preheat your oven to 400℉ (200℃) and line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season and Roast Beets and Chickpeas: In a bowl, toss the diced beets and rinsed chickpeas with extra light olive oil, garlic powder, paprika, ground mustard, onion powder, and kosher salt. Spread them out evenly on the prepared baking sheet. Roast in the preheated oven for 30 minutes, stirring or rotating the pan halfway through cooking to ensure even roasting. Remove from the oven and set aside.
- Prepare the Greens: In a large bowl, add the thinly sliced kale and brussels sprouts. Pour in a small amount of the prepared vinaigrette and massage the dressing into the greens thoroughly to soften and coat them well.
- Assemble the Salad: Divide the dressed kale and brussels sprouts into shallow serving bowls or onto a large platter. Top evenly with the warm roasted beets and chickpeas. Sprinkle crumbled goat cheese, toasted pepitas, and pomegranate arils over the top for added texture and flavor.
- Finish and Serve: Drizzle additional vinaigrette over each salad as desired. Season with freshly ground black pepper to taste. Serve immediately to enjoy the contrast of warm roasted vegetables and crisp fresh greens.
Notes
- Be sure to roast the beets and chickpeas evenly by rotating the pan halfway through cooking.
- You can substitute hot honey with regular honey or maple syrup combined with red pepper flakes for a spicy-sweet kick.
- Massaging the kale and brussels sprouts helps to tenderize the greens and enhance flavor absorption.
- To make the salad vegan, omit the goat cheese or substitute with a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add fresh pepitas and pomegranate just before serving to maintain crunch.
