About the Recipe
Anyone who knows me, knows how much I enjoy a good salad. Whether it's light fresh and crispy or warm and hearty, give me a salad, and I am a happy lady. As much as I enjoy a cold crisp salad, a warm vegetable salad in the cooler winter months is a game-changer. Not only is it a delicious way to enjoy fresh, seasonal produce, but it's also a comforting and satisfying meal that's perfect for those chilly evenings. Whether you're a meat-lover or a vegetarian, a warm hearty vegetable salad is a great option that's packed with nutrients and flavor.
This dish is incredibly versatile. It can be made with a variety of different vegetables, depending on your preferences and what's in season. Some of my favorite vegetables to include are bell peppers, Brussel sprouts, broccoli, cauliflower and sweet potato. You can also use any type of feta cheese that you like, whether it's traditional sheep's milk feta or a more mild and creamy goat's milk feta.
I also love this feta spread as a dip for a veggie platter or chips. I could eat it by the spoonful.
This dish is easy to throw together and provides a hearty healthy meal that is super tasty to boot. The roasted vegetables are tender and caramelized, while the feta spread provides a tangy and rich contrast. This combination of flavors and textures makes for a truly mouthwatering dish. Hope you give it a try!
Ingredients
4 cups Roasted Vegetables (Cauliflower, Broccoli, Red Pepper, Carrots, Fennel etc.)
1 can Chickpeas (Rinsed)
4 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Cumin
Salt and Pepper to taste
4 Majool Dates
A bunch of Fresh Coriander
Feta Spread:
1 cup Feta
3/4 cup Cream Cheese
Rind of 1/2 Lemon
Juice of 1/2 Lemon
4 tablespoons Extra Virgin Olive Oil
1/4 cup Water
Salt and Pepper to taste
Preparation
Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal.
Preheat your oven to 450F.
In a large bowl mix your cut up vegetables with about 2 Tablespoons of Olive oil. Really any hearty vegetable will do. You can choose anything from Broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, brussel sprouts...anything. Sprinkle with salt and pepper and mix well. Spread onto a lined baking sheet in an even layer, trying not to overlap too much.
Next, use a colander to rinse the chickpeas. Lay them out on a paper towel and pat dry. The drier the better (that way they will crispen up more easily). Put chickpeas in a bowl, add 2 tablespoons of olive oil give them a stir so they coated in oil. Next, add the three spices and mix. Sprinkle with salt and pepper to taste.
Lay them out in a single layer on a second lined baking sheet.
Stick both baking sheets in the oven and cook for 20-25 minutes.
After about 15 minutes, give both your vegetables and chickpeas a little stir to rotate them and make sure they are roasting. If your baking sheets are on different racks make sure to rotate those as well.
In the meantime, you can prepare your feta dip.
I like to make mine in a food processor, but if you do not have that, you can use a blender or simply a hand mixer. It is pretty simple. Add all your ingredients and mix until you have a smooth textured spread. Add salt and pepper to taste. If you want it to be tangier, just add more lemon juice. I also enjoy adding fresh mint or coriander when I have it. Really any fresh herb is fantastic with this dish.
When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes.
Remove from the oven.
Finely slice your dates and roughly chop your coriander.
To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander.
Enjoy!