I will never understand how a person can say they don’t like salads or question how I can eat so many of them. A salad is only going to be as delicious as you make it to be. The standard house salad may get a little boring if eaten time and time again, but that’s why it’s important to mix up whatever greens and veggies you are using, depending on what is in season.
Some of my favorite winter veggies to use in a salad are Brussels sprouts, beets, and Swiss chard. While I don’t particularly love any of these ingredients on their own, they taste immaculate when chopped up and tossed together in a balsamic honey dressing. The smaller you chop the vegetables, the more they are able to get coated in dressing. I roasted the beets with some chickpeas to give each an extra depth in flavor, while I left the Brussels sprouts raw to add some crunch. Feel free to add in any extras like vegan feta or walnuts.
Some of my favorite winter veggies to use in a salad are Brussels sprouts, beets, and Swiss chard. While I don’t particularly love any of these ingredients on their own, they taste immaculate when chopped up and tossed together in a balsamic honey dressing. The smaller you chop the vegetables, the more they are able to get coated in dressing. I roasted the beets with some chickpeas to give each an extra depth in flavor, while I left the Brussels sprouts raw to add some crunch. Feel free to add in any extras like vegan feta or walnuts.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large beet, diced
- 1 15oz can chickpeas
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- salt & pepper to taste
- 1 1/2 cup brussel sprouts, blitzed
- 2 cups swiss chard, chopped
- 1/4 cup red onion, diced
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 1/2 tbsp raw honey
- salt & pepper to taste
Directions
1. Preheat oven to 400°F.
2. Add the chickpeas and beets to a bowl and toss in olive oil, garlic powder, salt, and pepper.
3. Place on a baking sheet and bake for 30 minutes, or until roasted and tender. Prepare the salad while this is roasting.
4. In a large mixing bowl, add the Brussels sprouts, Swiss chard, and red onion. Set aside.
5. In a small mixing bowl, add all of the ingredients for the dressing. Whisk together and pour over the salad.
6. Remove chickpeas and beets from oven and pour into salad. Toss well and serve.
Also by Lauren: Chopped Asian Salad With Garlic Lime Dressing
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Photo: Lauren Sacerdote
