Monday, January 17, 2011

Winter CSA Cooking: Roasted Brussels Sprouts and Chickpea Salad

One week since my tonsils came out. One week since I've eaten pretty much any kind of solid food, since it's been one week of solid pain. Day 7 is here, and the pain is slowly ebbing away each day now and every day I can eat a little something new. Last night and today was bread, as long as it's soft, I can manage bread. This is the most amazing step forward, since it's the thing I've definitely missed the most in the last week, in fact if you had bread in front of me over the last few days, I might have attacked you for it, no joke. The husband was very careful of getting it anywhere near me.

So this recipe was obviously created before the dreaded surgery. I am trying to get back into shape over the next few months here so I was on quite the winter salad kick before I had the tonsils out. Salad, for most, is a Summer affair. If you're trying to eat locally, however, it can be an easy way to do so in the winter as well. There's an abundance of cold weather greens and vegetables that pair handily with them. Those hearty winter greens mix very well with whole grains you can work in for an even more nutrient-packed salad. This salad, minus the chickpeas, cheese and the dressing ingredients, came entirely from my Winter CSA Share at Heron Pond Farm in South Hampton, NH. 

Roasted Brussels Sprouts and Chickpea Salad
Serves 2 as a main dish, 4 as a side

2 stalks brussels sprouts, ends trimmed, outer leaves removed (about 1 cup small ones)
1/2 cup red onion, chopped
3 large carrots, cleaned and skinned
2 cups of mesclun greens (anything works here, mustard greens, arugula, regular lettuce)
3/4 cup of chickpeas, drained and rinsed if you're using canned
1.5 teaspoons olive oil, divided
salt and pepper to taste
1 teaspoon smoked paprika
1/2 cup crumbled Gorgonzola cheese

1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper

Preheat your oven to 425 degrees. In a medium bowl, toss red onion and brussels sprouts with the 3/4 teaspoon of olive oil and some salt and pepper. Scatter the mixture over a baking sheet. Now put your chickpeas into that same bowl, add the other 3/4 teaspoon olive oil and your smoked paprika and toss to coat. Scatter the chickpeas alongside the brussels sprouts and onions and pop in the oven for about 10-15 minutes. Remove from oven when chickpeas are a little toasted on the outside and the brussels sprouts look roasted enough. 

Now layer your mesclun greens in a large serving bowl or dish. Peel strips of carrots over the top of the greens using your peeler. Now, add in your brussels sprouts/onion/chickpea mixture. Sprinkle the Gorgonzola over the top and then quickly put together the dressing.

In a small food processor (or by hand with a whisk), combine the 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon of Dijon mustard, salt and pepper and pulse or whisk until emulsified (completely combined).

Drizzle the dressing over the top and enjoy hot or cold, both are fabulous! Pin It


Fun and Fearless in Beantown said...

I hope you'll get back to eating solid food again soon!

I love Brussels sprouts and have seen some really great recipes lately. It has inspired me to make a Brussels sprouts dish this week for sure!

Kita said...

This sounds so delicious and healthy. Looks like a great salad to try :)

Kate @ said...

Oh wow, that's a beautiful salad - healthy and delicious!

Friday Delights said...

Beautiful Salad

Tiffany said...

Yikes! You had to get your tonsils out!?!?!?! This salad looks great! I hope your back to 100% soon!

Anonymous said...

Hi Kimmy. It's my first stop at your blog and you have done made this gal HUNGRY with that food. Must. Go. Eat.


Emily @ A Cambridge Story said...

Perfect! I was totally going to make a brussel sprout, chickpea and butternut squash meal tonight. Thanks for the added inspiration. Hope you are recovering speedily!

Kimmy Bingham said...

Thank you all for the well wishes! (and nice to meet you Snappy Di!) - The best part about this salad is how filling it is, I hope you all enjoy!