Roasted Chickpea Salad


Roasted chickpeas were a thing I always heard about, and this week I finally decided to give it a try.  I immediately then wondered why I waited so long and confirmed what everyone else was saying.  They were delicious and now you must also try them; they’re not just for hummous anymore.

Food 202

Roasted Chickpea Salad
2 15.5oz cans of chickpeas, drained and rinsed
1 tsp taco seasoning, see recipe below
2 tbs olive oil
4 c arugula, chopped
2 poblano peppers, roasted and chopped
4 scallions, chopped
1/2 c craisins
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
salt and pepper

Preheat oven to 400 degrees.  Add chickpeas to a large baking sheet.  Add taco seasoning and olive oil, use hands to combine.  Roast for 30-40 minutes

Meanwhile in a large bowl combine arugula, poblano pepper, scallions, and craisins.  Set aside

In a large liquid measuring cup add orange juice, extra virgin olive oil, dijon mustard, and salt and pepper to taste.  Whisk to combine, pour over arugula mixture.  Add roasted chickpeas and toss to combine.

Taco Seasoning
1 tbs chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano

Combine all ingredients in a jar then screw on lid.  Shake jar to combine ingredients.


Kale and Brussels Sprout Salad


I love to eat salads all year round and add seasonal ingredients.  In the fall that may mean squash, pears, or apples, just to name a few.  Most of time I lay the fresh veggies over lettuce, but this time why not make the “lettuce” the star of the show?  I choose to use kale and brussels sprouts so thinly shaved that it resembles more of a coleslaw, with a few fun ingredients on top for added texture and color.  Try this salad for something outside the regular old salad box.


Kale and Brussels Sprout Salad

For the dressing:
juice of 1 lemon
2 tbs olive oil
1 tsp dijon mustard

For the salad:
6oz brussels sprouts, thinly shaved
3 c kale, thinly shaved
1/2 red onion, chopped
1/2 c craisins
1/2 c slivered almonds, toasted

In a large bowl combine lemon juice, olive oil, dijon mustard, and salt to taste; whisk to combine.  To the same bowl add brussels sprouts, kale, red onion, craisins, and slivered almonds.  Toss to dress salad then serve.

Roasted Butternut Squash with Leeks and Craisins


I feel like I make butternut squash nearly ever week.  And every week I try to find a new way to make it.  This past week I added some warming spices, subtle onion flavor in the form of leeks and chewy bites of craisins.  It may be too early to say this, but it would also be great on your Thanksgiving table.

Food 104

Roasted Butternut Squash with Leeks and Craisins
1 lb butternut squash, peeled and chopped
1 leek, chopped
1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
2 tbs olive oil
1/2 c craisins

Preheat oven to 400 degrees.  In a large bowl add butternut squash, leek, cinnamon, cloves, nutmeg, olive oil and salt to taste.  Toss until well combined then pour onto a large baking sheet treated with non-stick spray.  Roast for 40-45 minutes.  While roasting toss a few times to make sure it roasts evenly.  Add craisins then roasted for an additional 10 minutes.