Did you know May is National Salad Month? To be honest, I had no idea until the feedfeed team reached out and asked if I’d like to help celebrate the holiday with Earthbound Farm Organic. If you follow me on Instagram, you’re probably well aware I’m a salad devotee. So of course I jumped at the opportunity!
My only dilemma? Coming up with just one recipe for #SaladSunday. But after much deliberation, I settled on this easy as ABC salad, featuring some of my favorite produce.
Once you gather all the ingredients – Almonds, Avocado, Beets, Berries, Chickpeas, Corn and plenty of fresh greens – assembly is a breeze.
That’s because the recipe requires minimal prep and cooking. Nevertheless, the finished product is quite striking.
Easy as ABC salad features a nice blend of flavors and textures – think sweet and savory, roasted and raw, crunchy and creamy. (And be warned: The candied almonds and spiced chickpeas are irresistibly snackable, so consider making a double batch to nibble on throughout the week.)
Bring everything together with a homemade lemon-chive dressing; it’s definitely worth the extra step, in my opinion.
This post is sponsored by Earthbound Farm Organic.
- 2 small golden beets, washed
- 1 15 oz. can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ¼ cup sliced almonds
- 1½ tablespoons sugar
- 8 cups greens (see notes)
- 1 large avocado, peeled, quartered lengthwise and thinly sliced
- 1 cup berries, like blackberries or blueberries
- 2 ears corn, kernels removed from cob
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced
- ¼ teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh chives
- sea salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees.
- Wrap each beet loosely in foil and place on one side of a baking sheet.
- Pat the chickpeas dry with paper towels. Place on the other side of the baking sheet and drizzle with olive oil. Season with salt and toss to coat.
- Bake beets and chickpeas for 50-60 minutes, stirring chickpeas every 15 minutes, until beets are fork tender and chickpeas are golden and crispy. Remove from the oven, season chickpeas with pepper and garlic powder, and toss to coat. When beets are cool enough to handle, rub off skins, and cut in half lengthwise and then crosswise into ¼"-thick pieces.
- Cook sliced almonds and sugar in a fry pan over medium-low heat, stirring occasionally, until sugar melts, 3-4 minutes. Remove from heat and spread almonds in a single layer on a silicone baking mat to cool.
- Divide and arrange greens, avocado, roasted beets, berries, corn, roasted chickpeas and candied almonds among four salad plates.
- In a small bowl, combine the dressing ingredients (olive oil through chives) and whisk until emulsified. Season with salt and pepper to taste.
- To serve, drizzle on salad and season with salt and pepper.
