Summer Salad Series #4
Our last feature salad is the perfect prelude to Fall!
This is a quintessential September salad for me, and I make it every year! We are a few weeks away from Fall and I start thinking of bringing back root vegetables and a little more comfort style foods. I love this salad because it’s so flexible. You can follow the directions verbatim, or choose your favourite veggies to roast and add. I’ve tried several different combinations and I am never disappointed. Possible variations include; Beets, eggplant, zucchini, butternut squash or switch up the chickpeas for adzuki or pinto beans.
I hope you enjoy it as much as I do!
Ingredients
- 4 carrots , or 2 carrots and 2 parsnips
- 2 bell peppers , preferably a mix of colour
- 1 small red onion
- 1/3 cup olive oil , plus 1 tbsp extra
- 3 tbsp white or cider vinegar
- 1 tbsp maple syrup
- 1 tsp dried thyme leaves
- generous pinches dried sage
- 1/3 cup olive oil
- 1/2 bunch kale leaves , or 142-g container baby spinach
- 540-ml can chickpeas
Directions
- Step 1
- Step 2
WHISK vinegar with maple syrup, Dijon, thyme, sage and generous pinches of salt and pepper in a small bowl. Slowly whisk in 1/3 cup olive oil. Cut kale into bite-sized pieces. It should measure about 8 cups. Rinse and drain chickpeas. When vegetables are roasted, coarsely chop. Place in a large bowl along with kale and chickpeas. Drizzle with as much dressing as you like. Toss to coat.
Note: This make ALOT of salad. If you keep the dressing separate and just add as you need, it will keep all week in the fridge for a quick, easy, healthy meal. 😊
Have you tried our other Summer Salads?
Check out our other three featured recipes from our summer salad series!
