Salads are generally not hearty enough for dinner. I think we can agree on that, right? At least not the healthy ones -- you know, the ones without the fried chicken pieces and the ranch dressing and the bleu cheese crumbles. Well, Pace Webb of http://tasteofpace.blogspot.com provides the exception with this recipe. By roasting seasonal vegetables and combining them with chick peas and shaved parmesan, this salad is in fact warm, filling and quite hearty. It's also perfect for those lazy nights when you just don't feel like cooking up a big meal.
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1 lb. (450 g) mixed vegetables for roasting (colorful like purple potatoes, cauliflower, fennel, etc.), chopped
1 15 oz. (420 g) can garbanzo beans
4 oz. (110 g) parmesan cheese, shaved
4 oz. (110 g) baby spinach, washed
2 oz. (60 mL) balsamic vinegar
2 oz. (60 mL) extra virgin olive oil
salt and pepper to taste
Preheat oven to 375°F (190°C).
Toss vegetables with olive oil and salt. Roast for about 20 minutes or until browned and tender.
Place spinach in a bowl. Add warm roasted vegetables on top of spinach with beans.
Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Garnish with shaved parmesan cheese.
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