Roasting vegetables are delicious on their own but when you add garlicky roasted chickpeas, nutrient-rich kale and a flavourful honey apple cider vinaigrette it becomes a perfect winter salad.
I don’t know about you but when it’s freezing cold temperatures, I just don’t feel like eating a cold salad. So why not, create a warm delicious winter salad that offers an abundance of flavour, texture, and is so hearty and satisfying. Once you have roasted your vegetables, then add nutrient-rich kale which is the best option to avoid wilting too quickly. Sprinkle with roasted garlicky chickpeas that gives this salad flavour and crunch, and a final step is drizzle with this incredible tasty honey apple cider vinaigrette, and there you have it, a delicious salad!
SIMPLE AND DELICIOUS INGREDIENTS
- Yukon Gold potatoes: I used organic small potatoes that way it’s an easy cutting them in quarters; nonorganic can be substituted
- Butternut squash: adds sweetness and colour, cut into one-inch chunks
- Red pepper: add colour and sweetness
- Zucchini: a tender sweet vegetables once cooked
- Red onion: for that added earthy spicy yet mild flavour
- Extra virgin olive oil: I used a Greek evoo as it the perfect balance of flavour for this salad
- Seasoning: salt and pepper
- Chickpeas: gives this salad an added crunch and texture with a Mediterranean flair
- Kale: is perfect for this salad as it holds up well with the warm roasted vegetables
- Vinaigrette: consists of extra virgin olive oil, apple cider vinegar, honey and garlic powder
SUGGESTIONS WHEN MAKING THIS SALAD
- When making this recipe, I would recommend you take into consideration the vegetables used in this salad. I used Yukon gold potatoes as they hold up well when roasted. I also, like to use organic potatoes which avoids peeling the potatoes. The skins on potatoes hold many nutritious value, including high in fiber, Vitamin C, calcium and potassium to name a few. The potatoes will take the longest to roasted which is why I cut them small enough so they are tender and crispy when the zucchini and squash are cooked. Cut the red pepper and red onion large enough to avoid over cooked and burnt onions.
- When adding olive oil, I like to add the cut vegetables in a large bowl then add the olive oil, salt and pepper. Using my hands, I toss until all vegetables are well coasted.
- When roasting chickpeas, drain, rinse, and dry them well. Preferably with a towel, which will help the olive oil and seasonings adhere to the chickpeas. Add the chickpeas when the vegetables have been in the oven for 20 minutes. That way everything will be roasted at the same time. Any extra chickpeas can be added to other salads or enjoy them as a snack.
WHAT MAKES THIS SALAD SO DELICIOUS
- The extra virgin olive oil, honey and thyme I used in this recipe were from the island of Crete, in Greece. The Mediterranean countries make the best olive oil and I know many would agree with me. There are many other countries throughout the world that make their own distinct flavourful evoo, that I haven’t had the privilege of tasting and I hope to one day. I tend to stick with the evoo that I thoroughly enjoy and enhances my recipes.
- When making this winter salad, I used it to roast the vegetables and add it to the vinaigrette. It’s light, not greasy, smooth with a velvety texture. What a difference in flavour!! Quality ingredients can really make a dish stand out!
Ways to enjoy this delicious salad
- A light lunch salad
- With grilled meats and poultry
- Roasted turkey or chicken, roast pork or beef
- Baked or pan-seared fish
- A savoury breakfast
- Add a quinoa, couscous, or millet
- Serve it over pita bread
HOW TO MAKE THIS SALAD
Preheat oven to 400°F (200°C). In large bowl, add potatoes, squash, red pepper, zucchini, and red onion. In a small bowl, combine olive oil, salt and pepper. Pour over vegetables and combine. Transfer the vegetables on a large baking sheet and spread evenly. Bake for 45 minutes.
In a medium bowl, add chickpeas, olive oil, garlic powder, paprika, salt and pepper and mix well until chickpeas are coated. Add to the one end of the baking sheet, once the vegetables have been roasting for 20 minutes, then add chickpeas and roast for 20-30 minutes.
For the vinaigrette, use a small bowl or measuring cup, whisk together extra virgin olive, apple cider vinegar, honey, and garlic powder. Using a serving plate, arrange kale and spread the roasted vegetables evenly and garnish with feta cheese, then drizzle with the vinaigrette and serve! Serve this delicious salad with grilled meats, roasted chicken, turkey or fish.
Roasted Vegetables and Chickpea Salad with Honey Apple Cider Vinaigrette
This delicious winter salad with roasted vegetables, kale and chickpeas offers many textures and balance of the sweetness and tang from the vinaigrette.
Equipment
- 10" x 15" (25 cm x 38 cm) baking sheet
Ingredients
Roasted Vegetables:
- 5-6 small organic Yukon Gold potatoes, cut into quarters
- 2 cups butternut squash, cut into 1 inch chunks
- 1/2 red pepper, chopped
- 1 zucchini, cut into quarters
- 1/2 red onion, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- 1/4 tsp fresh pepper
- 1 cup canned chickpeas, drained, rinsed and dried
- 2 tbsp extra virgin olive oil
- 1/2 tsp sweet paprika (optional)
- 1/2 tsp garlic powder
- salt and pepper
- 3-4 cups kale, torn into bite size pieces
- garnish with feta, crumbled
Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- In large bowl, add potatoes, squash, red pepper, zucchini, and red onion.
- In a small bowl, combine olive oil, salt and pepper. Pour over vegetables and combine. Transfer the vegetables on a large baking sheet and spread evenly. Bake for 45 minutes until tender and crispy.
- In a medium bowl, add chickpeas, olive oil, garlic powder, paprika, salt and pepper and mix well until chickpeas are coated. Add to the one end of the baking sheet, once the vegetables have been roasting for 20 minutes, then add chickpeas and roast for 20-30 minutes.
- In a small bowl or measuring cup, whisk together extra virgin olive, apple cider vinegar, honey, garlic powder and thyme.
- Using a serving plate, arrange kale and spread the roasted vegetables evenly. Drizzle with vinaigrette over the salad and garnish with roasted chickpeas and feta cheese. Enjoy!
Notes
This salad can be enjoyed on it's own or serve with grilled or roasted poultry or meats.
Nutrition
Calories: 537kcalCarbohydrates: 63gProtein: 10gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 737mgPotassium: 1645mgFiber: 9gSugar: 9gVitamin A: 13043IUVitamin C: 146mgCalcium: 165mgIron: 4mg
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