Description
The best non traditional salad!
Ingredients
Scale
- 4–6 carrots, peeled and trimmed
- 1 tablespoon salted butter, melted
- 2 tablespoons honey, divided in half
- 1 cup chickpeas, drained and patted dry
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- 1 head baby bib lettuce
- 1 small bunch fresh parsley leaves
- 1/4 cup fresh pomegranate seeds
- 2–3 heaping tablespoons goat cheese
- 1/4 cup roasted marcona almonds
- 4 tablespoons olive oil
- 1 tablespoon white wine or champagne vinegar
Instructions
- Preheat your oven to 400F. Line a baking sheet tray with parchment paper and set aside.
- To hasselback the carrots, place 1 carrot between 2 chopsticks. With one hand hold the chopsticks and carrot in place and with the other hand and knife, slice through the carrot until you touch the chopstick. Continue along the carrot with slices about 1/4 – 1/2 inch apart. Repeat with the rest of the carrots.
- Place the carrots on the prepared baking sheet tray. Drizzle the melted butter and 1 tablespoon honey over the carrots. Sprinkle with a pinch of each salt and pepper. Roast the carrots for 10 minutes.
- Meanwhile, mix the chickpeas, smoked paprika and a pinch of each salt and pepper together in a bowl. After the carrots have cooked for 10 minutes, add the chickpeas to the other side of the baking sheet tray.
- Roast the carrots and chickpeas together for another 10 minutes. Occasionally, toss the chickpeas with tongs or a wooden spoon to move around. Remove from the oven and let cool.
- Mix together the olive oil, vinegar, 1 tablespoon honey and a pinch of each salt and pepper for the dressing.
- To assemble, simply lay the bib lettuce and parsley in a bowl or platter. Layer the carrots, chickpeas, pomegranate seeds, goat cheese, and almonds.
- When you are ready to serve, drizzle the dressing over the salad.
Notes
I like to use a tablespoon when drizzling the salad dressing over the salad. I only used 2 tablespoons of the dressing. Better to lightly dress the salad and have more dressing left over for guests to add more themselves.
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: oven
- Cuisine: salad