Harvest Salad with Balsamic Vinaigrette

Ingredients

For the Salad:

• One 15-ounce can chickpeas
• 3 tablespoons extra virgin olive oil, divided use
• 1 teaspoon fine sea salt, divided use
• 1 pound Brussels sprouts
• 1 orange
• 6 cups baby kale
• 1/2 cup pomegranate arils
• 1/2 cup walnut halves

For the vinaigrette:

• 1 teaspoon honey
• 2 tablespoons Condimento Barili Exclusivi
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium garlic clove, minced
• 1/3 cup extra virgin olive oil

Directions

Step 1

Preheat your oven to 400°F. Line two rimmed sheet pans with parchment paper; set aside. Rinse the chickpeas and pat dry with paper towels. In a medium bowl, toss them with 1 tablespoon olive oil and 1/2 teaspoon salt. Turn onto one of the sheet pans.

Step 2

Trim the Brussels sprouts, rinse, and pat dry. Toss them in the same bowl with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Turn onto the other sheet pan. Roast the chickpeas and Brussels sprouts on separate racks for about 25 minutes or until the Brussels sprouts have softened and have lightly browned and the chickpeas are brown and crispy.

Step 3

Meanwhile, make the vinaigrette: In a medium bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Gradually whisk in the olive oil until the dressing has emulsified.

Step 4

Peel the orange and slice horizontally into thin rounds. Rinse the kale and pat dry.

Step 5

To assemble the salad, divide the kale among 2 dinner plates, then arrange the chickpeas, Brussels sprouts, orange slices, arils, and walnuts on top. Drizzle each portion with some of the vinaigrette; pass the rest.