Roasted Sprout, Carrot & Beetroot Winter Salad
with Crispy Chickpeas, Feta, Cranberries & Walnuts
A proper winter salad, warm, hearty, and full of texture. Roasted root veg and crispy chickpeas bring comfort, while feta, cranberries and walnuts add just enough freshness and crunch. Perfect as a main or a generous side.
Ingredients
Salad
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2 cup carrots, chopped into cubes
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2 cups beetroot, chopped into cubes
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1½ cups sprouts, halved
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1 x 400g tin chickpeas, drained and rinsed
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1 head baby gem lettuce
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1 tsp paprika
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½ tsp cumin
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Salt & pepper
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Olive oil
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¼ cup dried cranberries
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100g feta cheese
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½ cup walnuts, toasted
Balsamic Dressing
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4 tbsp olive oil
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2 tbsp balsamic vinegar
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1 tsp honey
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Salt & pepper
Method
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Prepare the vegetables
Wash & peel the carrots and beetroot, then chop into evenly sized cubes so they cook at the same rate. Cut the sprouts in half. -
Prepare the chickpeas
Drain and rinse the chickpeas, then dry very well using a clean tea towel, this helps them crisp up in the oven. -
Season & roast
Preheat the oven to 190°C.
Toss the chickpeas with olive oil, paprika, cumin, salt and pepper.
Place the carrots, beetroot and sprouts on a large baking tray, drizzle with olive oil and season with salt and pepper. Add the chickpeas to the tray. -
Bake
Roast for 35–40 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden and crisp. Cooking time may vary depending on the size of the carrots and beetroot cubes. -
Make the dressing
While the vegetables are roasting, combine all dressing ingredients in a jar. Shake vigorously until well combined (or blend briefly with a stick blender). Set aside. -
Assemble the salad
Wash, dry and roughly chop the baby gem lettuce. Place in a large serving bowl.
Spoon the warm roasted vegetables and chickpeas over the lettuce. -
Finish & serve
Crumble over the feta, scatter with toasted walnuts and cranberries, drizzle with the balsamic dressing, and serve straight away.