SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
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Andrea Marquez
marquez_a5@gmail.comI love the combination of flavors and textures in this salad. The roasted vegetables are sweet and savory, the spiced chickpeas add a nice touch of heat, and the spinach is fresh and crisp.
nathansimon lupain
lupain_n@hotmail.comThis salad is a great way to get your daily dose of vegetables. It's packed with nutrients and it's really delicious.
Elizabeth Marende
marendeelizabeth35@gmail.comI made this salad for my family and they all loved it. Even my picky kids ate it without complaint.
Jahidul Islam Manik
j14@aol.comThis salad is perfect for a summer lunch or dinner. It's light and refreshing.
Moenique Bee
bm96@hotmail.comI love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Maecy Welmon
maecy-w97@hotmail.comThis salad is a great healthy option. It's packed with nutrients and it's really filling.
Dalila Messoubeur
m-d@gmail.comI'm not a big fan of spinach, but I really enjoyed this salad. The roasted vegetables and spiced chickpeas made it so flavorful.
Sentle Kalaba
sentle.k84@yahoo.comThis salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and cauliflower on hand and they worked perfectly in this salad.
joe simwinga
j_simwinga@gmail.comI made this salad for a party and it was a hit! Everyone loved it. I especially liked the dressing. It was light and flavorful.
Giorno GER
g.giorno67@hotmail.co.ukThis salad was delicious! I loved the combination of flavors and textures. The roasted vegetables were perfectly cooked and the spiced chickpeas added a nice touch of heat. I will definitely be making this salad again.