Roasted Vegetable Salad with Utsava Spice & Ellu Podi Dressing
Roasted Vegetable Salad with Utsava Spice & Ellu Podi Dressing
Rated 5.0 stars by 1 users
Category
Side dish
Cuisine
Fusion
Servings
4
Cook Time
45 minutes
Indulge in a culinary journey with our Spiced Roasted Vegetable Salad, where vibrant flavors and wholesome ingredients unite. Tender roasted vegetables, hearty chickpeas, and nutrient-rich kale mingle harmoniously, elevated by the exotic Utsava spice blend. This aromatic mix infuses each bite with a tantalizing warmth and depth, making every mouthful a delight.
Complementing this medley is our Ellu Podi dressing, a sesame-based blend that adds a nutty richness and a subtle hint of spice, tying together the salad's elements beautifully. Whether enjoyed as a satisfying main or a robust side dish, our Spiced Roasted Vegetable Salad promises a feast for the senses, perfect for both everyday meals and special gatherings.
Author:Nirupama Chintamani
Ingredients
- 1 cup cauliflower, cut in 1 inch pieces
- 1 cup carrots, cut in 1 inch pieces
- 1 cup butternut squash, cut in 1 inch pieces
- 1 can chickpeas, drained and patted dry on a paper towel (or 1 ½ cups cooked chickpeas)
- 1 tsp Prana Kitchens Utsava spice blend
- 2 cups chopped kale
- 1 tsp lemon juice
- 2 tsp olive oil
- Salt
- Pepper
- ½ cup yogurt
- ½ tsp Prana Kitchens Ellu Podi
- ½ tsp honey
- ½ tsp lemon juice
- Salt
- Pepper
For the salad:
For the dressing:
Directions
Preheat oven to 425℉. Line two baking sheets with parchment paper, and spray with olive oil.
- Roast the vegetables: Combine cut cauliflower, carrots, and butternut squash in a bowl with salt, pepper, olive oil, and Prana Kitchens Utsava spice blend. Spread the seasoned vegetables in an even layer across one of the baking sheets. Roast in the oven for 25-30 minutes, stirring the vegetables halfway through to ensure even cooking.
- Roast the chickpeas: Combine drained and dried chickpeas with salt, pepper, and olive oil. Spread the seasoned chickpeas in an even layer on the remaining baking sheet. Roast in the oven for 20 minutes, then give the chickpeas a stir and roast for another 5-10 minutes, or until the chickpeas are medium brown and crispy. While the chickpeas are still warm, toss with ¼ teaspoon Prana Kitchens Utsava spice blend and let cool.
- Make the dressing: Whisk together the dressing ingredients until smooth.
- Massage the kale: With clean hands, in a bowl, gently massage the chopped kale with a pinch of salt and 1 teaspoon lemon juice for about a minute.
- Assemble the salad: Add the roasted vegetables to the kale. Drizzle on some of the dressing and toss the salad together. Top with the crunchy roasted chickpeas and remaining dressing. Serve and enjoy.