Roasted beet and chickpea cabbage salad

In this Roasted Beet and Chickpea Salad, diced beets are roasted in spices with chickpeas and topped with shredded kale and Brussels sprouts. Topped off with crumbled goat cheese, toasted pepitas and pomegranate seeds with a spicy Dijon vinaigrette. Makes 4 generous salads.

Anyone who knows me knows that I love a good salad.

In case you didn’t know, I have an entire 8-page section devoted just to salads and salad dressings. I love a salad that has color, texture, and (obviously) flavor. And this salad is all that and more.

The base is thinly sliced ​​kale and Brussels sprouts (tossed in some vinaigrette to tenderize the tough kale leaves) and then topped with diced spiced roasted beets, crunchy chickpeas, crumbled goat cheese, roasted pepitas, and pomegranate seeds. The dressing is a spicy honey Dijon vinaigrette that really ties everything together and gives the salad a mildly sweet and tangy kick.

And if you want to add some extra protein, I’m happy to serve it with blackened salmon or my favorite blackened salmon. I either add warm because I love the contrast. Other than that, this salad is incredible on its own!

To make this Roasted Beet and Chickpea Cabbage Salad you will need:

for the dressing:

• Garlic (fresh) – Gives a distinct, strong taste.
• Dijon mustard – Helps with the emulsion and also gives the dressing a nice tanginess.
• kosher salt – Enhances the flavors in the dressing.
• lemon juice – Adds a bright citrus note and acidity.
• hot honey – Can replace regular honey with a pinch or two of red pepper flakes instead.
• white wine vinegar –Adds spice and acidity.
• olive oil – Gives flavor and

For the salad:

• beets – About 1 large or 2 medium.
• Chickpeas (Chickpeas) – Adds a crunchy texture along with extra protein and fiber!
• Extra light olive oil – Or replace with avocado oil.
• garlic powder – Imparts garlic flavor that is sweeter yet milder than fresh garlic.
• paprika – Adds color and subtle flavor.
• ground mustard – Gives the vegetables a pungent flavor and amazing texture while frying.
• onion powder – For a strong onion taste.
• kosher salt – Enhances the flavors of the roasted beets.
• Kale – I like to use lacinato (aka dino) kale for this recipe.
• Cauliflower – Use a knife or food processor to slice them thinly. Some stores also sell pre-shredded.
• goat cheese – Adds creaminess and flavor. I avoid pre-crumbed as it’s usually coated in an anti-caking powder.
• roasted pepitas – Adds toasty nuttiness and delicious crunch.
• pomegranate seeds – Adds a touch of colour, texture and sweet and sour taste.
• freshly ground black pepper – Adds some subtle bite and flavor.

TOAST THE PEPITAS.

Place 1/3 cup pepitas (peeled pumpkin seeds) in a skillet and heat over medium-medium heat. Shake or stir the pan until the pepitas are golden in spots and smell nutty. You may hear them pop a bit, this is normal.

Make the dressing:

In a glass jar or container with a tight-fitting lid, measure and add 1/2 teaspoon kosher salt with 2 tablespoons white vinegar and 2 tablespoons freshly squeezed lemon juice, stirring until salt dissolves. Next, add 2 cloves of fresh garlic, grated (or very finely chopped), 1 tablespoon of Dijon mustard, 1 tablespoon of hot honey (or use regular honey with a pinch of red pepper flakes), and 1 tablespoon of olive oil.

Secure the lid and shake well to incorporate all the ingredients.

Fry the vegetables:

Preheat the oven to 400° and line a rimmed baking sheet with parchment.

Add 1 large or 2 medium unpeeled (washed and scrubbed) diced beets, 1 (15-ounce can) rinsed and drained chickpeas, 2 tablespoons extra light olive oil, 1 teaspoon garlic and 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon add ground mustard and a generous pinch or two of kosher salt.

Note: I like to use nitrile gloves when handling the beets.

Mix everything well and roast for 30 minutes. Turn the pan halfway through roasting.

Remove and set aside for a moment to build up your salad.

Build the salad:

Strip the leaves from 1 bunch of lacinato kale. Add to bowl with 1/2 pound thinly sliced ​​Brussels sprouts. Drizzle with some dressing and toss.

Divide the kale and Brussels sprouts among shallow bowls and sprinkle with the roasted beets and chickpeas, some crumbled goat cheese, pepitas, and pomegranate seeds.

Drizzle with some dressing and season with freshly ground black pepper.

So flavorful and full of delicious texture!

As I mentioned earlier, I love to add a blackened salmon fillet to this salad. The warmth of the salmon with the texture of the salad ingredients is *boss kiss*.

Enjoy! And if you try this recipe, let me know! Take a picture and tag me chirp or instagram!