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Roasted Vegetable Salad with Chickpeas and Honey Lemon Dressing

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Roasted Vegetable Salad with Chickpeas and Honey Lemon Dressing

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Servings: Serves 4

Cook Time: 35 minutes

Prep Time: 35 minutes

Ingredients

1 large sweet potato (about 8 oz.), cut into 1-inch chunks

4 each carrots, peeled, halved lengthwise, cut into 1/2-inch-thick slices

4 each shallots, quartered lengthwise

1 each head cauliflower, cut into bite-size florets

1/2 teaspoon dried thyme

2 tablespoon Taste of Inspirations Garlic Dipping oil

2 16 oz cans chickpeas, rinsed and drained

4 cups Nature's Place Baby spinach

1/3 cup Marcona almonds, found with specialty cheeses (optional garnish)

3 tablespoons extra-virgin olive oil

3 tablespoon Fresh lemon juice

1 1/2 tablespoons water

1 1/2 tablespoons honey

2 teaspoons Inspirations Honey Mustard

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon Black pepper, freshly ground

Directions

1. Preheat oven to 450 degrees F. Spray 2 baking sheets with olive oil cooking spray.

2. In a large mixing bowl, combine sweet potato, carrots, shallots, cauliflower, and thyme. Drizzle garlic oil over the vegetables and toss well. Transfer vegetables to prepared baking sheets, placing them in an even layer.

3. Roast until lightly browned and tender, about 30 to 35 minutes. (This step maybe done one day ahead; vegetables can be refrigerated until the salad is assembled.) Transfer to a large bowl and add chickpeas.

4. While vegetables are roasting, prepare the dressing. In a medium bowl, whisktogether all the dressing ingredients until smooth; set aside. Alternately, combinethe ingredients in a jar with a tight-fitting lid and shake until smooth and evenly blended.

5. Pour dressing over the vegetables. Cover with a layer of spinach. Sprinkle almonds over the spinach, if using. Cover and refrigerate. This salad is best served at room temperature, so remove from fridge 1 hour before serving. Toss well just before serving.

Source: Hannaford fresh Magazine, March - April 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2,000	2,500
Total Fat	Less Than	65g	80g
Saturated Fat	Less Than	20g	25g
Cholesterol	Less Than	300mg	300mg
Sodium	Less Than	2,400mg	2,400mg
Total Carbohydrate	Less Than	300g	375g
Dietary Fiber	Less Than	25g	30g

Nutritional Facts
Servings	Serves 4
Base Nutrients
Calories	530 kcal (26%)
Calories from Fat	180 kcal (0%)
Total Fat	20 g (30%)
Saturated Fat	3 g (12%)
Cholesterol	0 mg (0%)
Sodium	780 mg (32%)
Total Carbohydrates	75 g (25%)
Dietary Fiber	15 g (60%)
Protein	16 g (26%)
Vitamins
Vitamin A	n/a
Vitamin C	n/a
Minerals
Calcium	n/a
Iron	n/a

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