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Fall salad with crispy chickpeas, shredded Brussels sprouts, and apples.
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5 from 3 ratings

Harvest Fall Salad With Crispy Smashed Carrots

This fall salad is everything—crisp, fresh, and packed with the best of the season. Drizzled with a creamy pomegranate balsamic vinaigrette, it’s the ultimate sweet, tangy, and savory combo. (Plus, it couldn't be easier!) Trust me, once you try it, you’ll wonder how you ever lived without this recipe.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes, Salads, Side Dishes
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: butternut squash salad, fall salad, winter salad
Diet: Gluten-Free, Vegetarian
Occasion: Christmas, Halloween, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

Crispy Carrots & Chickpeas

  • 3 medium carrots
  • 2 Tbsp olive oil divided, 30 mL
  • 1 15-oz can chickpeas drained and patted dry, 425 g
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • 1 cup finely grated parmesan

Pomegranate Vinaigrette

  • ¼ cup pomegranate juice 60 mL
  • ¼ cup extra virgin olive oil 60 mL
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • ¼ tsp each salt and pepper

Salad Fillings

  • 1 lb Brussels sprouts 450 g
  • 2 big handfuls arugula
  • 1 apple thinly sliced
  • ½ to 1 cup crumbled feta
  • ¼ cup dried cranberries

Instructions

  • Smash Carrots: Preheat oven to 400°F (204°C). Cut 3 medium carrots into ½-inch thick rounds. Put them in a microwave-safe bowl with a splash of water, cover (with plastic wrap or with a plate), and microwave on high for 5 to 6 minutes, or until fork-tender.
    Transfer carrots so they are in a single layer, taking up half of a parchment-lined baking sheet. Use a cup to gently but firmly smash each carrot to flatten. Drizzle carrots with 1 Tbsp of the olive oil.
    Sliced carrots arranged on a white surface evoke the colors of a fall salad, with a close-up of a clear glass resting on a carrot slice on the right side.
  • Prep Chickpeas: Spread chickpeas onto the other side of the baking sheet. Drizzle with remaining 1 Tbsp of olive oil, 1 tsp smoked paprika, and ¼ tsp salt, tossing to coat.
    Smashed carrots and chickpeas on a baking sheet.
  • Bake: Bake for 15 minutes. Remove pan from oven. Sprinkle 1 cup finely grated parmesan evenly over the carrots. Toss around the chickpeas. Return the pan to the oven for 10 to 15 minutes, or until parmesan is melty and a bit browned at the edges.
    When finished, break the parmesan carrots into bite-sized pieces.
    Smashed carrots and chickpeas on a baking sheet.
  • Dressing: Combine all vinaigrette ingredients by whisking in a bowl or shaking them in a jar.
    Pomegranate vinaigrette in a jar.
  • Shaved Brussels Sprouts: Using either a knife, mandoline, or the slicing attachment of your food processor, shred 1 lb Brussels sprouts finely.
    Shaved Brussels sprouts in a food processor.
  • Serve: Into a large salad bowl layer 2 big handfuls arugula, 1 apple (sliced), ½ to 1 cup crumbled feta, ¼ cup dried cranberries, shredded Brussels sprouts, and the crispy carrots and chickpeas. Toss to mix everything, then drizzle with dressing before serving.
    Fall salad with crispy chickpeas, shredded Brussels sprouts, and apples.

Video

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 31.3g | Protein: 11.9g | Fat: 20.3g | Saturated Fat: 5.8g | Cholesterol: 19mg | Sodium: 657mg | Potassium: 516mg | Fiber: 6.6g | Sugar: 10.8g | Calcium: 251mg | Iron: 2mg
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