Monday, March 6, 2017

Roasted Brussels Sprout and Chickpea Salad with Yogurt Balsamic Dressing

Growing up, Brussels sprouts were not my favorite (at all). However, once I started working for a vegetarian catering company after culinary school, I figured out lots of different ways to make veggies delicious. The simplest way, in my opinion, is roasting them. Brussels sprouts in particular get super crispy and nutty when roasted at high heat. Paired with roasted chickpeas (another awesome snack) and a creamy balsamic dressing, this salad has lots of different flavors and textures going on. You can add grilled chicken or salmon if you like, but I think this salad is perfect all on it's own.


1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Place the Brussels sprouts and chickpeas in a large mixing bowl and add the salt, garlic powder, pepper and olive oil; toss to combine. Transfer to the prepared baking sheet and roast for 25-30 minutes, or until golden brown.


3. Meanwhile, combine the dressing ingredients in a mixing bowl. Set aside.


4. Place the salad ingredients in a large mixing bowl and drizzle half of the dressing over; toss to combine. Transfer to a serving platter.




5. Top salad with roasted Brussels sprouts and chickpeas. Drizzle the remaining dressing over, sprinkle with Parmesan cheese and serve.




Roasted Brussels Sprout and Chickpea Salad with Yogurt Balsamic Dressing
Serves 4

All you need:
1 pound Brussels sprouts, stems trimmed and quartered
1 (15 oz.) can chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil

Dressing
1/4 cup plain Greek yogurt
1/4 cup balsamic vinegar
1/4 cup olive oil
1 small shallot, minced
2 teaspoons Dijon mustard
2 teaspoons honey
Zest and juice of 1 lemon
1/4 teaspoon garlic powder
Salt and pepper, to taste

Salad
8 cups spring mix greens
1/2 cup shredded carrot
1/2 cup toasted walnut halves
1/3 cup golden raisins
1/3 cup shaved Parmesan cheese (plus more for garnish)

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Place the Brussels sprouts and chickpeas in a large mixing bowl and add the salt, garlic powder, pepper and olive oil; toss to combine. Transfer to the prepared baking sheet and roast for 25-30 minutes, or until golden brown.
3. Meanwhile, combine the dressing ingredients in a mixing bowl. Set aside.
4. Place the salad ingredients in a large mixing bowl and drizzle half of the dressing over; toss to combine. Transfer to a serving platter.
5. Top salad with roasted Brussels sprouts and chickpeas. Drizzle the remaining dressing over, sprinkle with Parmesan cheese and serve.



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