Maybe you overdid it on the weekend, maybe you overdidn’t. Maybe you just want to reset with a light and bright meal. We’ve got you covered on all counts with this main-course salad that’s super satisfying. Our chefs made sure to pack it full of goodies to keep it interesting. Mixed greens combine with roasted carrots and chickpeas roasted with paprika until crisp. Feta cheese adds pockets of creamy, tangy richness. Toasted almonds give extra crunch on top. Tying everything together is a honey Dijon dressing that brings just the right amount of sweetness. This is a salad that deserves to be the main event.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sliced Almonds(ContainsTree Nuts)
Honey Dijon Dressing(ContainsEggs)
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise (quarter lengthwise for any larger carrots); dice into ½-inch pieces. Drain and rinse chickpeas; dry thoroughly with paper towels.
• Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Toss chickpeas on empty side with a drizzle of oil, paprika, salt, and pepper. (For 4 servings, divide between 2 sheets; roast chickpeas on top rack and carrots on middle rack.) • Roast on top rack until carrots are tender and chickpeas are browned and crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.) • Remove from oven and let cool slightly.
• Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. Transfer to a plate.
• In a large bowl, toss together mixed greens and honey Dijon dressing. Once cooled, add half the roasted chickpeas and carrots. Toss to combine. • Divide salad between bowls. Top with remaining chickpeas and carrots. Sprinkle with feta and toasted almonds. Serve.