Wednesday, June 12, 2013

Roasted Spring Apricot Salad with Roasted Chickpeas and Candied Walnuts

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

Roasted Chickpea
½ cup chickpeas
Sprinkle sea salt
2 tsp coconut oil
Sprinkle cayenne

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.

Candied Walnuts
1/3 cup raw walnuts
1 tbsp pure maple syrup
Pinch cayenne
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

Grapefruit Vinaigrette
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.

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