Ingredients
Ingredients:
For the Salad:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium-sized carrots, peeled and cut into chunks
– 2 parsnips, peeled and chopped
– 1 small sweet potato, peeled and diced
– One red onion, quartered
– 1 beetroot, peeled and chopped
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground cumin (optional for added warmth)
– 4 cups of mixed salad greens (arugula, spinach, or kale)
– 1 tablespoon fresh parsley, chopped (for garnish)
For the Maple Dressing:
– 3 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– One tablespoon apple cider vinegar
– 1 teaspoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 small clove garlic, minced
Instructions
Preparation:
Step 1: Prepare and Roast the Root Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnips, sweet potato, beetroot, and red onion with olive oil, salt, pepper, and ground cumin if you’re using it. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 30-35 minutes or until they are tender and caramelized at the edges. Make sure to toss the veggies halfway through the roasting process to ensure even cooking.
Step 2: Prepare the Chickpeas
While the vegetables are roasting, heat a small skillet over medium heat. Add a drizzle of olive oil and the rinsed chickpeas. Sauté the chickpeas for about 5-7 minutes until they begin to brown slightly and develop a slight crisp on the outside. Season them with a pinch of salt and pepper, and if you want an extra layer of flavor, you can add a dash of cumin or paprika here.
Step 3: Make the Maple Dressing
In a small bowl or a mason jar, combine the olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, pepper, and minced garlic. Whisk everything together (or shake the jar vigorously) until the dressing is emulsified and smooth. Taste the dressing and adjust the seasoning if necessary, adding more lemon juice for acidity or maple syrup for sweetness depending on your preference.
Step 4: Assemble the Salad
In a large salad bowl, add the mixed salad greens. Once the roasted vegetables are done, allow them to cool slightly (they should still be warm but not too hot) before adding them to the salad. Then, add the sautéed chickpeas on top of the salad greens. Drizzle the salad with the prepared maple dressing and toss gently to combine all the ingredients.
Step 5: Garnish and Serve
Garnish the salad with freshly chopped parsley for a burst of freshness. If you want to elevate the presentation, you can also sprinkle some toasted nuts (like walnuts or almonds) or crumbled goat cheese on top. Serve the salad while it’s still warm.
Notes
Be mindful when roasting the root vegetables, as some may cook faster than others. For instance, beetroot tends to take a bit longer to roast compared to carrots or sweet potatoes. If you notice that some vegetables are done before others, simply remove them from the oven and allow the remaining vegetables to finish roasting. Additionally, the dressing can be made ahead of time and stored in the refrigerator for up to a week, making it an easy and convenient option for future salads.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: Approximately 360 per serving
- Sodium: 450mg
- Protein: 8g