Modern winter salad with roasted carrots, fennel, pomegranate, and crispy chickpeas - photo 1
← Recipes

Modern winter salad with roasted carrots, fennel, pomegranate, and crispy chickpeas

Pikantne Salads Vegetarian Dishes 60 min Medium 5 wyświetleń ~53.44 PLN - (0)
Rate:
(0)
Start Cooking

Description

A colorful, modern seasonal salad that combines the sweetness of roasted carrots and parsnips with the bold, slightly bitter notes of radicchio and chicory. Added to this are the fresh, anise-like flavor of fennel, juicy segments of blood orange, and ruby pomegranate seeds that provide a juicy tartness and an impressive appearance. The salad is complemented by a creamy tahini dressing with lemon and honey, along with crunchy roasted chickpeas and toasted hazelnuts for texture. The dish is vegetarian, visually striking (intense colors: orange, burgundy, white, and ruby), and works well as a light lunch, an appetizer for dinner, or as part of a holiday buffet. Highlights: contrast of textures (creamy dressing vs. crunchy toppings), harmony of flavors (sweet-spicy-tart), and high visual appeal thanks to the pomegranate and blood oranges.

Ingredients Used

Ingredients (20)

Servings:
4
  • Carrot 5 szt.
  • Parsnip 150 g
  • Radicchio 150 g
  • Chicory (endive) 150 g
  • Fennel (bulb of sweet anise) 150 g
  • Blood orange 2.1 szt.
  • Pomegranate (arils, seeds) 120 g
  • Cooked chickpeas 240 g
  • Hazelnuts 60 g
  • Tahini (sesame paste) 60 g
  • Olive oil 45 ml
  • Lemon juice 50 ml
  • Honey 30 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Sumac 4 g
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Pomegranate molasses (optional) 30 g
  • Chili flakes (optional) 1 łyżeczka
  • Microgreens (optional) 30 g
💰 Szacowany koszt dania: ~53.44 PLN (13.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted vegetables

1

Preheat the oven to 200°C (top-bottom) or 190°C with fan. Wash the carrot and parsnip, peeling them with a vegetable peeler if the skin is thick. Cut the carrot lengthwise in half or into quarters (depending on thickness) and the parsnip into long pieces about 1–1.5 cm thick, so that all pieces have a similar baking time.

Ingredients: Carrot, Parsnip, Olive oil, Salt, Sumac
Use a large cutting board and a sharp knife. If you have kitchen gloves, use them for cutting harder roots. Uneven pieces will bake unevenly — try to maintain a similar thickness.
2

In a large bowl, mix the chopped roots with 15 g of olive oil (1 tablespoon), 1 gram of salt, and 2 grams of sumac. Massage the pieces with your fingers for 30 seconds to ensure the oil and spices evenly coat the surface. Spread the vegetables in a single layer on a baking sheet lined with parchment paper, keeping gaps between the pieces (do not stack the vegetables on top of each other).

Ingredients: Carrot, Parsnip, Olive oil, Salt, Sumac
Use a flat baking tray measuring at least 30x40 cm lined with parchment paper — this way the vegetables caramelize instead of boiling. If there isn't enough space, bake on two trays and rotate them halfway through the time.
3

Place the tray in the preheated oven and bake for 25–30 minutes. After 12–15 minutes, remove the tray and turn the pieces with a spatula to ensure even browning. Bake until the edges are slightly caramelized and soft when pierced with a fork — the fork should go in easily, but the pieces should not fall apart.

Ingredients: Carrot, Parsnip
Baking time depends on the size of the pieces and the oven. To test, use a fork: if the fork goes in with slight resistance, they are ready. Do not bake too long, as they will lose their firmness and become tough.

Crispy Chickpeas

4

Preheat the second baking sheet (or use the same one after removing the vegetables). Drain and thoroughly dry the chickpeas on a paper towel — excess moisture will prevent crispiness. In a bowl, mix the dry chickpeas with 15 g of olive oil (1 tablespoon) and 1 g of salt and 1 g of sumac (optional). Spread in a single layer on the baking sheet and bake for 20–25 minutes at 200°C, stirring/shaking the sheet every 8–10 minutes to ensure the chickpeas brown evenly.

Ingredients: Cooked chickpeas, Olive oil, Salt, Sumac
Use a paper towel to dry — the key to crispiness. If you are using canned chickpeas, additionally remove the loose skins (they can be peeled off with your fingers), which will increase the crispiness.

Roasting nuts

5

While the vegetables and chickpeas are baking, toast the hazelnuts in a dry skillet for 4–6 minutes over medium heat, shaking the skillet every few seconds. The nuts are ready when the skin starts to crack and the aroma is released. Transfer the hot nuts to a cloth, wrap it, and rub to remove some of the loose skin (optional). Then coarsely chop the nuts.

Ingredients: Hazelnuts
Use a non-stick pan with a diameter of ~24–26 cm. Do not leave them unattended — they can easily burn. If you want, you can also lightly toast the seeds for 2 minutes.

Dressing

6

In a medium bowl, place 60 g of tahini, add 50 g of freshly squeezed lemon juice, 15 g of olive oil (1 tablespoon), 30 g of honey, and 10 g of finely chopped or minced garlic. Mix vigorously with a wooden spoon or whisk for about 1 minute. If the mixture is too thick (it should have a smooth, thick-creamy consistency similar to thick yogurt), add cold water by the tablespoon (about 5–10 g/tablespoon) until you achieve a pourable, easy-to-drizzle consistency. Season with 1 g of salt and 1 g of pepper. Taste and adjust the balance: more lemon for acidity, more honey for sweetness.

Ingredients: Tahini (sesame paste), Lemon juice, Olive oil, Honey, Garlic, Salt, Black pepper
Use a bowl with a non-slip base or place a damp cloth under the bowl to prevent it from sliding. If the tahini curdles (too thick clumps), add a few tablespoons of warm water and whisk vigorously.

Preparation of raw vegetables

7

Clean the fennel by removing the outer leaves and slice it into very thin slices (use a mandoline or a sharp knife). Tear the radicchio and endive leaves, cut off the tough ends, and tear them into bite-sized pieces (about 2–3 cm). Using a sharp knife, peel and segment the oranges (segments without membranes) — hold the fruit over a bowl so that the juices fall into the bowl and no flavor is wasted.

Ingredients: Fennel (bulb of sweet anise), Radicchio, Chicory (endive), Blood orange
If you don't have a mandoline, use a sharp knife and slice slowly — thin slices of fennel add a nice crunch. Segment the orange over a bowl to catch the juices.

Salad assembly

8

In a large bowl or on a flat platter, first arrange the base: torn leaves of radicchio and endive, spread evenly. On top, layer the slices of fennel and orange fillets. When the roasted vegetables are still slightly warm, add them to the salad along with the crunchy, roasted chickpeas — the heat will balance the textures and enhance the flavors. Drizzle the salad with about half of the prepared dressing and gently toss with spoons (do not mix), so the ingredients combine without breaking the orange segments.

Ingredients: Radicchio, Chicory (endive), Fennel (bulb of sweet anise), Blood orange, Carrot, Parsnip, Cooked chickpeas, Tahini (sesame paste)
Use two large spoons for gentle mixing: one underneath and the other above the ingredients to toss them. Add the dressing gradually — it's better to add more than to pour too much.

Finishing and decoration

9

Add 120 g of pomegranate seeds, chopped hazelnuts (60 g), and the remaining part of the dressing in drops for effect. Sprinkle the whole dish with the remaining sumac (about 2 g) for color and a slightly sour note. If you are using pomegranate molasses (optional), drizzle it on the plate in a thin delicious line or in dots. Optionally, sprinkle a pinch of chili flakes for heat and garnish with microgreens just before serving.

Ingredients: Pomegranate (arils, seeds), Hazelnuts, Sumac, Pomegranate molasses (optional), Chili flakes (optional), Microgreens (optional)
For an impressive presentation, use a flat, wide plate in a contrasting color (e.g., dark navy or graphite) — it will highlight the bright colors of the salad. Add microgreens at the end, as they wilt quickly.

Serving

10

Serve the salad immediately when the roasted vegetables and chickpeas are still slightly warm — the contrast of temperatures and textures is key to an enjoyable experience. Serve portions of about 250–300 g per person as a main dish or smaller portions as an appetizer.

Ingredients: Carrot, Parsnip, Cooked chickpeas, Pomegranate (arils, seeds), Microgreens (optional)
Use large, flat plates to showcase the colors; if preparing in advance, add the dressing just before serving to prevent the leaves from wilting.

Fun Fact

💡

Sumac, used in this recipe, is a traditional Middle Eastern spice with a citrus aroma; it has been used since ancient times for preserving and seasoning dishes, and its intense color adds appeal to meals.

Best for

lunch z przyjaciółmi kolacja świąteczna jako efektowna przystawka spotkanie degustacyjne

Tips

🍽️ Serving

Serve on flat plates with a dark background to make the colors of the salad (oranges, ruby pomegranate, burgundy radicchio) really stand out. Prepare the dressing separately and drizzle just before serving to maintain the crunchiness of the ingredients. For a honey-free option, use maple syrup (vegan).

🥡 Storage

Store separately: roasted vegetables and chickpeas in an airtight container for up to 48 hours in the fridge; keep leaves and fresh elements (fennel, radicchio) in a separate container. Store the dressing in a jar for up to 4 days. Before serving, reheat the roasted elements in the oven for 5–7 minutes at 180°C and add the dressing just before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rainbow Spinach Pancakes with Cheese and Vegetables 75 min

Rainbow Spinach Pancakes with Cheese and V...

Kids' Lunches
Tomato Soup with Basil 60 min

Tomato Soup with Basil

Soups
Winter Salad with Roasted Sweet Potato, Persimmon, and Pomegranate (Vegetarian) 45 min

Winter Salad with Roasted Sweet Potato, Pe...

Salads
Beauty Elixir: Illuminating Cream Soup with Roasted Carrots, Turmeric, and Ginger 70 min

Beauty Elixir: Illuminating Cream Soup wit...

Soups
Creamy soup of roasted beets and wild mushrooms with a hint of horseradish 120 min

Creamy soup of roasted beets and wild mush...

Christmas Eve Soups
Winter salad with roasted pumpkin, pomegranate, and toasted hazelnuts 50 min

Winter salad with roasted pumpkin, pomegra...

Salads

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama