At this time of year, I'm so giddy for spring I can hardly contain myself. The lure of farmers markets, bursting with tender greens and zingy Meyer lemons, is just about all I can think about as I sit down to another casserole or soup. This in-between period is my favorite part of the seasonal transition because I have so much to look forward to. That novelty never wears off.
This late winter salad is the perfect embodiment of this liminal period: greens and fresh herbs are mixed with grounding root veggies and legumes, then topped with a creamy dressing. I love vegetable-heavy salads, and this one doesn't disappoint. Feel free to throw in any other veggies you have on hand--I think endive or radicchio would be great additions. To make this salad a complete meal, add some roasted potato or quinoa to the mix. I hope you relish in this last show of winter weather!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 6 cups mixed greens
- 1 cup radishes, thinly sliced
- 1/2 cup beets, thinly sliced
- 3 scallions, chopped
- 1 1/2 cups cooked chickpeas
- 1 cup raw or salted pistachios, soaked for 2 hours or overnight
- 1/4 cup fresh mint
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt (if using unsalted pistachios)
Directions
1. In a large bowl, mix together greens, radishes, beets, scallions, and chickpeas.
2. Add all dressing ingredients to blender and puree until smooth and silky.
3. Toss dressing in salad (you'll have some dressing leftover--this makes a lot), and serve.
Also by Molly: Aduki Bean Soup with Balsamic Tahini Cream
Related: Vegan Turkish Quinoa Salad
Copycat Panera Superfood Salad
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Photos: Molly Lansdowne
