Description
A vibrant salad featuring roasted chickpeas, fresh citrus, and a delightful poppy seed dressing.
Ingredients
Scale
- 1/2 bag salad mix (shredded brussels and kale)
- 1/2 bag spinach (chopped)
- 1 cup chickpeas (salted, roasted)
- 1 ½ oranges (chopped, zest one first for dressing)
- 1 cup blueberries
- 2/3 cup craisins
- 1/3 cup pepitas (or sliced almonds)
- 1 ½ cups manchego cheese (shredded)
- 1/3 cup olive oil
- 1 shallot (sliced)
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter
- 1 tablespoon stone ground mustard
- 1 tablespoon brown sugar (dark)
- 1/2 orange (juiced)
- 1 orange (zested)
- 1 dash salt
- 1/2 cup poppy seed dressing
Instructions
- Toss all ingredients together.
- In a skillet over medium heat, add the olive oil and cook the shallots until tender, turning to medium low as needed so they don’t burn.
- Add all other ingredients except for poppy seed dressing.
- Whisk and simmer until thickened. Set aside to cool a bit, then whisk in the poppy seed or shake it all together in a jar.
Notes
- This salad is perfect for meal prep; it holds up well in the fridge.
- Experiment with different cheeses and nuts to find your favorite combination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook, sauté
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 400
- Sugar: 15g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg