Festive Holiday Salad
Holiday Salad with roasted chickpeas, roasted delicata, hearty kale and cabbage, apples and pomegranate vinaigrette
Equipment
- 2 sheet pans, 1 salad bowl or platter
Ingredients
Salad Ingredients
- 1 bunch Kale stemmed and chopped
- 1 romaine heart chopped
- 2 cups red cabbage shredded
- ½ pomegranate arils removed
- 3 delicata squash split seeds removed and cut into ½ inch thick half moons
- 2 apples sliced thin
- ½ lemon squeezed
- 2 sweet potatoes peeled and cubed
- 1 15 oz can chickpeas drained
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp white balsamic vinegar
- ½ tsp garlic powder
Dressing Ingredients
- ½ cup extra virgin olive oil
- ½ cup white balsamic vinegar pear infused
- ½ pomegranate arils removed
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Salad Instructions
- Preheat oven to 400 degrees
- Spread delicata squash and sweet potatoes on a sheet pan. Drizzle with 1 tbsp of olive oil, and ½ tsp salt, mix well and bake for 20 minutes until fork tender. Set aside to cool while preparing the rest.
- On another sheet pan spread drained chickpeas in one layer and drizzle with 1 tbsp olive oil, remaining ½ tsp salt, smoked paprika, garlic powder and balsamic and bake for 20 minutes, flipping halfway. Set aside to cool.
- In a large salad platter layer Kale, romaine, red cabbage as the salad base.
- When delicata, sweet potato and chickpeas are cool layer on top of the base.
- Coat the apple slices with lemon juice to prevent browning and layer into the salad. Finish with the pomegranate arils and drizzle with dressing when serving.
Dressing Instructions
- Place oil, vinegar, pomegranate arils, salt and pepper in a jar and shake well until combined.
Nutrition
Calories: 446kcalCarbohydrates: 61gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 740mgPotassium: 1325mgFiber: 12gSugar: 22gVitamin A: 14499IUVitamin C: 61mgCalcium: 141mgIron: 3mg
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