Harvest Fall Salad With Crispy Smashed Carrots
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
338 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Harvest Fall Salad With Crispy Smashed Carrots
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This fall salad is everything—crisp, fresh, and packed with the best of the season. Drizzled with a creamy pomegranate balsamic vinaigrette, it’s the ultimate sweet, tangy, and savory combo. (Plus, it couldn't be easier!) Trust me, once you try it, you’ll wonder how you ever lived without this recipe.
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Ingredients
Crispy Carrots & Chickpeas
- 3 medium carrots
- 2 Tbsp olive oil divided, 30 mL
- 1 15-oz can chickpeas drained and patted dry, 425 g
- 1 tsp smoked paprika
- ¼ tsp salt
- 1 cup finely grated parmesan
Pomegranate Vinaigrette
- ¼ cup pomegranate juice 60 mL
- ¼ cup extra virgin olive oil 60 mL
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- ¼ tsp each salt and pepper
Salad Fillings
- 1 lb Brussels sprouts 450 g
- 2 big handfuls arugula
- 1 apple thinly sliced
- ½ to 1 cup crumbled feta
- ¼ cup dried cranberries
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Instructions
- Smash Carrots: Preheat oven to 400°F (204°C). Cut 3 medium carrots into ½-inch thick rounds. Put them in a microwave-safe bowl with a splash of water, cover (with plastic wrap or with a plate), and microwave on high for 5 to 6 minutes, or until fork-tender.Transfer carrots so they are in a single layer, taking up half of a parchment-lined baking sheet. Use a cup to gently but firmly smash each carrot to flatten. Drizzle carrots with 1 Tbsp of the olive oil.
- Prep Chickpeas: Spread chickpeas onto the other side of the baking sheet. Drizzle with remaining 1 Tbsp of olive oil, 1 tsp smoked paprika, and ¼ tsp salt, tossing to coat.
- Bake: Bake for 15 minutes. Remove pan from oven. Sprinkle 1 cup finely grated parmesan evenly over the carrots. Toss around the chickpeas. Return the pan to the oven for 10 to 15 minutes, or until parmesan is melty and a bit browned at the edges.When finished, break the parmesan carrots into bite-sized pieces.
- Dressing: Combine all vinaigrette ingredients by whisking in a bowl or shaking them in a jar.
- Shaved Brussels Sprouts: Using either a knife, mandoline, or the slicing attachment of your food processor, shred 1 lb Brussels sprouts finely.
- Serve: Into a large salad bowl layer 2 big handfuls arugula, 1 apple (sliced), ½ to 1 cup crumbled feta, ¼ cup dried cranberries, shredded Brussels sprouts, and the crispy carrots and chickpeas. Toss to mix everything, then drizzle with dressing before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
338kcal
(17%)
Carbohydrates
31.3g
(10%)
Protein
11.9g
(24%)
Fat
20.3g
(31%)
Saturated Fat
5.8g
(29%)
Cholesterol
19mg
(6%)
Sodium
657mg
(27%)
Potassium
516mg
(15%)
Fiber
6.6g
(26%)
Sugar
10.8g
(22%)
Calcium
251mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 31.3g | 10% |
| Protein | 11.9g | 24% |
| Fat | 20.3g | 31% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 19mg | 6% |
| Sodium | 657mg | 27% |
| Potassium | 516mg | 11% |
| Fiber | 6.6g | 26% |
| Sugar | 10.8g | 22% |
| Calcium | 251mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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