Ingredients
Vinaigrette
- 1/2 teaspoon kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cloves garlic (grated or finely minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon hot honey (or sub with honey or maple syrup and a few pinches red pepper flakes)
- 2 tablespoons olive oil
Roasted Vegetables and Chickpeas
- 2 medium beets, diced
- 1 can chickpeas (rinsed and drained)
- 2 tablespoons extra light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 2 pinches kosher salt
Salad Base and Toppings
- 1 bunch lacinato kale (thinly sliced)
- 1/2 pound Brussels sprouts (thinly sliced)
- 4 ounces goat cheese, crumbled
- 1/3 cup toasted pepitas
- 1/2 cup pomegranate arils
- Freshly ground black pepper, to taste
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine the kosher salt with white wine vinegar and lemon juice. Stir until the salt is fully dissolved. Add the grated garlic, Dijon mustard, hot honey, and olive oil. Secure the lid and shake vigorously to emulsify the vinaigrette.
- Preheat and Prepare for Roasting: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season and Roast Beets and Chickpeas: In a mixing bowl, toss the diced beets and rinsed chickpeas with extra light olive oil, garlic powder, paprika, ground mustard, onion powder, and a couple of pinches of kosher salt until evenly coated. Spread the mixture in a single layer on the prepared baking sheet. Roast for 30 minutes, flipping or rotating the pan halfway through to ensure even roasting. Once roasted, remove from the oven and set aside to cool slightly.
- Prepare the Salad Base: In a large bowl, add the thinly sliced kale and Brussels sprouts. Drizzle with some of the prepared vinaigrette and toss or massage the greens thoroughly to soften them and evenly distribute the dressing.
- Assemble the Salad: Divide the dressed kale and Brussels sprouts between shallow bowls or arrange on a serving platter. Top with the warm roasted beets and chickpeas, crumbled goat cheese, toasted pepitas, and pomegranate arils.
- Finish and Serve: Drizzle additional vinaigrette over the assembled salad to taste and season with freshly ground black pepper. Serve immediately for the best flavor and texture.
Notes
- You can substitute hot honey with regular honey or maple syrup and add a pinch of red pepper flakes for a similar sweet and spicy flavor.
- To save time, roast beets a day ahead and refrigerate; combine with fresh ingredients before serving.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
- Massage the kale well with the dressing to break down its toughness and enhance its flavor.
- Use fresh pomegranate arils for a burst of color and tartness; dried cranberries or raisins can be used as substitutes in a pinch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian