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–+ servings

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 537
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 10" x 15" (25 cm x 38 cm) baking sheet

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In large bowl, add potatoes, squash, red pepper, zucchini, and red onion.
  3. 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.
  4. 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.
  5. In a small bowl or measuring cup, whisk together extra virgin olive, apple cider vinegar, honey, garlic powder and thyme.
  6. 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!

Nutrition

Calories: 537kcalCarbohydrates: 63gProtein: 10gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 737mgPotassium: 1645mgFiber: 9gSugar: 9gVitamin A: 13043IUVitamin C: 146mgCalcium: 165mgIron: 4mg

Notes

This salad can be enjoyed on it's own or serve with grilled or roasted poultry or meats. 

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