Roasted Spring Apricot Salad, Roasted Chickpeas, Candied Walnuts & Grapefruit Vinaigrette
Lately I’m seeing apricots, 3 times in the last week, they’re so cute and small, soft and colorful. They’re not a fruit I often eat and for no particular reason, but this time I had to have them. I thought I’d use them roasted in a simple spring salad. I already had chickpeas I cooked the day before and walnuts are always hanging around. I picked up fresh rosemary from the farmer’s market and grapefruit was lying around calling out to be used already. So that’s how it happened. I thought roasting the chickpeas and candying the walnuts would be fun. This salad has crunch, tang and sweetness. I have left over apricots so I may use them in a dessert.
Pre heat oven to 400 rack in middle. Line a baking sheet with parchment paper
Serves 2 as side dish
3 apricots sliced in half and pitted
1 tsp unrefined coconut or olive oil lightly rubbed on apricots
Add sliced apricots to baking sheet
½ cup chickpeas
Sprinkle sea salt
2 tsp coconut oil
1. Add all ingredients and mix well add them to the baking sheet with apricots. Roast apricots for 12 minutes and remove, continue to roast chickpeas for a total of 30 minutes. We are not going for very toasted chickpeas, somewhere in the middle. When done transfer to a bowl to cool.
Keep oven on for the walnuts and use same parchment line baking sheet.
1/3 cup raw walnuts
1 tbsp pure maple syrup
Pinch sea salt
1. Combine all and add to the parchment lined baking sheet. Bake for 4 minutes until toasted. When done remove from sheet to cool
4 tbsp fresh squeezed grapefruit
1 tsp apple cider vinegar
1 tsp Dijon mustard
¾ tsp fresh rosemary minced
1 tsp olive oil
Combine all ingredients in small bowl.
Add arugula, apricots, chickpeas and walnuts, top with grapefruit vinegrette.