COMPOSED SALAD OF ROASTED BROCCOLI, ROMAINE, CHICKPEAS, AND WALNUTS
The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 19
Steps:
- Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
- Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
- Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
- Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
- To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
ROASTED WINTER-VEGETABLE COMPOSED SALAD
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
- Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
- Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
- Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
- Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.
Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g
BROCCOLI AND CHICKPEA SALAD
Scallions, parsley, and pine nuts dot this nutritious salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
- In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
- Drizzle broccoli mixture with dressing and adjust seasoning.
Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g
TUNA, CHICKPEA, AND BEET SALAD
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
- Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.
Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g
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