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Equinox Salad

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ready in 40 minutes, serves 6

Dressing

  • 1.5 cups pecans
  • 3 T olive oil
  • 2 T Sugar
  • 1.5 tsp minced garlic
  • 2 tsp herbs de Provence
  • 2 tsp salt
  • 3 T Lemon juice
  • 1/4 cup water
  • 1/4 purple onion
  • 1/2 bunch chopped cilantro
  • 1.5 tsp Ground Black Pepper

Salad

Grains

  • 1 12. Oz Box vegetable Rotini
  • Tortilla strips (optional)

Cold Ingredients

  • 1 Carrot. (Julienned or shaved)
  • 1 cucumber, (diced, deseeded)
  • 6-8 Oz baby spinach, “shredded” (1cm)
  • 2 cups mozzarella (shredded)

Baked Ingredients

  • 1 can chickpeas
  • 1 sweet potato
  • 2 tsp chicken bullion
  • 1 tsp garlic powder
  • 1 tsp basil
  • 1 tsp red pepper
  • splash of olive oil

Directions

  1. Prepare rotini according to box instructions. Drain and leave in colander, run cold water over noodles for ~2 mins, then place in refrigerator.
  2. Preheat oven to 400. Drain and rinse chickpeas, place in bowl. Dice sweet potatoes, place in same bowl. Add all other “baked ingredients” to same bowl and mix so that oil and spices coat everything.
  3. Empty bowl onto baking sheet and spread evenly across surface. place in oven. bake for 30-40 mins (mixing every 10-15 minutes) potatoes should be soft and creamy, not watery.
  4. In the meantime, prepare cold ingredients according to ingredient description.
  5. Dump all dressing ingredients into blender. Hit it! dressing should be somewhat viscus.
  6. Combine, pasta, cold ingredients, and dressing in serving bowl. Spread baked ingredients and tortilla strips on top. Serve immediately for best results.