A vegan winter spinach salad with roasted beets, mandarin, pomegranate, and roasted chickpeas. With a balsamic ginger vinaigrette.
Course Main Course, Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
2medium yellow beets
150grams/ 1 cup cooked chickpeas
1teaspoonolive oil
½teaspoonsea salt
125grams/ 4 cups baby spinach
50grams/ 1/2 cup lentil sprouts
80grams/ 1/2 cup hemp hearts
1pomegranateseeds
2mandarinssegments
Balsamic Ginger Vinaigrette
60ml/ 1/4 cup olive oil
3tablespoonsbalsamic vinegar
1teaspoonorange zest
1teaspoonfresh grated ginger*
½teaspoonmaple syrup or honey
Salt and pepper to taste
Instructions
Preheat the oven to 200C / 400F. Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden.
To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.
To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day.
Notes
• To make this in advance, assemble the cold ingredients and roast the chickpeas and beets just before serving. You can also make everything ahead of time and serve it cold, I like it that way too. Just add the dressing when you're ready to serve. * Use a microplane for the ginger if you have one.