Roasted Beet and Chickpea Salad

Step 1

In a glass jar or container with a tight fitting lid, measure and add kosher salt with white wine vinegar and lemon juice, stirring until the salt is dissolved. Next add in garlic, dijon mustard, hot honey and olive oil.

Step 2

Shake very well to combine.

Step 3

Preheat your oven to 400° and line a rimmed baking sheet with parchement.

Step 4

Add diced beets, drained and rinsed chickpeas, extra light olive oil, garlic and onion powder, paprika, ground mustard and a pinch or two of kosher salt. Toss well to combine and roast for 30 minutes. Rotating the pan halfway through roasting.Remove and set off to the side for a moment to build your salad.

Step 5

To a large bowl toss thinly sliced kale and brussels sprouts with a little of the dressing and toss or massage well to coat.

Step 6

Divide the kale and Brussels sprouts on to shallow bowls (or serve as one large salad) and top each with some of the roasted beets and chickpeas, crumbled goat cheese, pepitas and pomegranate arils.

Step 7

Drizzle with desired amount of dressing and season with freshly ground black pepper.