Winter Citrus Salad
Seasonal tangy citrus paired with a toasted spicy chickpea makes this winter salad a delicious meal. This Winter Citrus Salad with Spicy Chickpeas is simple to prepare and bursting with flavor.
Servings: 4 servings
- 6 cups Arugula
- 1 large Grapefruit peeled and sliced thin
- 2 Navel Oranges peeled and sliced thin
- 4 tablespoons Pomegranate Seeds
- 1 medium Shallot sliced
- 1 cup Chickpeas drained and rinsed
- 1 teaspoon Olive Oil
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1/8 teaspoon Cayenne Pepper
- 1/4 cup Olive Oil
- 1/4 cup Orange Juice
- 2 teaspoons Dijon Mustard
- 2 teaspoons Honey
Preheat the oven to 400 degrees ℉. Toss the chickpeas with 1 teaspoon of olive oil, cumin, chili powder, and cayenne pepper. Place on a rimmed baking sheet and cook for 30 to 40 minutes or until crisp. Let cool.
Layer the arugula, grapefruit slices, orange slices, and shallots on a large serving tray or dish. Spread pomegranate seeds on top. Sprinkle the spicy chickpeas over the salad and top with the citrus vinaigrette.
Serving: 1cup | Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 546mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1933IU | Vitamin C: 82mg | Calcium: 116mg | Iron: 2mg