#20 #Lightened-#up #Thanksgiving #Sides #That #Won't #Give #You #Food #Coma

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#20 #Lightened-#up #Thanksgiving #Sides #That #Won't #Give #You #Food #Coma 

#Winter #Salad #with #Beets, #Orange, #and #Pomegranate

A vegan winter spinach salad with roasted beets, mandarin, pomegranate, and roasted chickpeas. With a balsamic ginger vinaigrette.


Course Main Course, Salad
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

• 2 medium yellow beets
• 150 grams / 1 cup cooked chickpeas
• 1 teaspoon olive oil
• 1/2 teaspoon sea salt
• 125 grams / 4 cups baby spinach
• 50 grams / 1/2 cup lentil sprouts
• 80 grams / 1/2 cup hemp hearts
• 1 pomegranate seeds
• 2 mandarins segments
• Balsamic Ginger Vinaigrette
• 60 ml / 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon orange zest
• 1 teaspoon fresh grated ginger*
• 1/2 teaspoon maple syrup or honey
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200C / 400F. Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden.
2. To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.
3. To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day.

Notes

• To make this in advance, assemble the cold ingredients and roast the chickpeas and beets just before serving. You can also make everything ahead of time and serve it cold, I like it that way too. Just add the dressing when you're ready to serve.
* Use a microplane for the ginger if you have one...Full Recipes

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