Healthy Food Meets Tasty Food…Again

March 24, 2011

We may be running this theme into the ground, but it’s always encouraging when we find a recipe for something that tastes absolutely delicious, and is also ridiculously healthy.  The Hannaford Supermarket magazine strikes again, presenting this roasted vegetable salad that is quite easy to make, and features great flavors and textures.  The original recipe called for baby spinach instead of Romaine, but I wanted some contrast in texture – turns out I made a good decision, as the crunch of the Romaine really elevates the dish (I’m sure the spinach would taste great though).  If you like almonds, I strongly recommend using that optional garnish as well.  The dressing has a great sweet and tangy flavor, which matches perfectly with the roasted veggies.  Serve with some fresh bread and it’s a tasty meal that’ll leave you feeling good.  Enjoy!

Roasted Vegetable Salad with Chickpeas and Honey-Lemon Dressing

(serves 4)

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

4 carrots, peeled, halved lengthwise, cut into ½-inch-thick slices

4 shallots, quartered lengthwise

1 head cauliflower, cut into bite-size florets

½ teaspoon dried thyme

4 cloves garlic, grated

2 tablespoons olive oil

16 oz. can chickpeas, rinsed and drained

1 head Romaine lettuce, chopped

1/3 cup roasted and salted almonds (optional garnish)


3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 ½ tablespoons water

1 ½ tablespoons honey

2 teaspoons mustard

¼ teaspoon kosher salt, or to taste

¼ teaspoon black pepper

Preheat oven to 450 degrees F. Spray 2 baking sheets with olive oil cooking spray.  In a large mixing bowl, combine sweet potato, carrots, shallots, cauliflower, thyme, and garlic. Drizzle 2 tbsp. oil over the vegetables and toss well. Transfer vegetables to prepared baking sheets, placing them in an even layer.  Roast until browned and tender, about 30 minutes. While vegetables are roasting, prepare the dressing. In a medium bowl, whisk together all the dressing ingredients until smooth; set aside. When vegetables are ready, transfer to a large bowl and add chickpeas. Pour dressing over the vegetables and toss well. Arrange lettuce on four plates. Top each plate with vegetables. Sprinkle almonds over the top, if using. Eat!


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