Sweet and Crunchy Rutabaga Salad Recipe
Prep Time:
23 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 1 teaspoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ cup plain Greek yogurt
  • 1 ½ tablespoons honey
  • 1 tablespoon Dijon
  • 1 small clove garlic, pressed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium rutabaga (up to 1 pound)
  • 2 apples, any kind
  • 1 cup shredded red cabbage
  • ½ cup grated carrot
  • 1 small shallot, finely chopped
  • ¼ cup chopped parsley
  • 2 tablespoons whole almonds
Directions
  1. To make the honey-roasted chickpeas, first, preheat the oven to 400 F.
  2. Place the olive oil, honey, salt, and pepper in a large mixing bowl and whisk to combine.
  3. Pat the chickpeas dry, add them to the bowl with the dressing, and stir well to coat.
  4. Spread the chickpeas in a single layer on a large baking sheet.
  5. Roast the chickpeas for 20-35 minutes until browned and crispy. Stir the chickpeas after 20 minutes so all sides cook evenly.
  6. Meanwhile, make the dressing. Place the oil, vinegar, yogurt, honey, Dijon, garlic, salt, and pepper in a small bowl and whisk to combine. Set aside.
  7. Peel the rutabaga and cut the flesh into matchsticks.
  8. Core and chop the apples.
  9. Place the rutabaga, apple, cabbage, carrot, shallot, parsley, and almonds in a large bowl.
  10. Pour the dressing on the salad and toss well to coat. Taste and adjust for salt, honey, or other seasonings if desired.
  11. Serve the salad topped with crispy honey-roasted chickpeas.