Winter Salad

You’re going to have a lot of salad dressing leftover. Do not panic. It’s perishable, but you can freeze it. Or just use it that week.

Ingredients

Roasted Chickpeas

1 1/2 cups canned chickpeas, drained and rinsed

2 tsp olive oil

1 tbsp honey

1/2 tsp ground cinnamon

1/4 tsp kosher salt

Lemon Poppy Seed Dressing

1 cup plain Greek yogurt

2 medium lemons, zested and juiced

2 tbsp crumbled feta

2 tbsp honey

1 tbsp apple cider vinegar

2 tsp poppy seeds

1/4 tsp onion powder

Kosher salt, to taste

Salad

2 cups baby mixed greens

1 lb asparagus, trimmed, cut into 1-inch pieces, and roasted

1 cup strawberries, quartered

1 cup blackberries

1 cup cooked quinoa

2 tbsp crumbled feta, for serving

Preparation

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Spread the chickpeas on a clean kitchen towel and pat very dry — removing as much moisture as possible is essential for crispiness.

2. In a large bowl, toss the chickpeas with the oil and salt until evenly coated. Spread in a single layer on the prepared baking sheet. Reserve the bowl.

3. Roast for 20 minutes, then remove from the oven and shake the pan to redistribute. Roast for another 20 minutes.

4. In the reserved bowl, stir together the honey and cinnamon. Add the roasted chickpeas and toss until evenly coated. Return to the baking sheet and roast for 8–10 minutes more, until deeply golden and crispy. Let cool completely on the baking sheet.

5. In a medium bowl, whisk together all the dressing ingredients until smooth. Refrigerate in an airtight container until ready to serve.

6. Place the mixed greens in a large serving bowl. Arrange the asparagus, strawberries, blackberries, quinoa, and feta over the top.

7. Add the chickpeas and drizzle the dressing over the salad just before serving.

Notes

Inspired by Oldways.