Black Butte Winter Salad

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  • Black Butte Chickpeas


  • 2 gal. water, divided
  • ½ c. juice from a blood orange
  • 4 t. red wine vinegar
  • 2 t. Dijon mustard
  • 2 t. minced shallot
  • 2 t. kosher salt
  • 1 t. ground black pepper
  • 1 c. olive oil
  • 2 qts. peeled, cooked beets, sliced ¼”
  • 2 gal. winter salad greens (endive, chicory, raddichio, Treviso)
  • 12 oz. goat cheese


  1. Bring ½ of the water to a boil. Pour over InHarvest Black Butte Chickpeas™ placed in a large bowl. Cover; let soak for 1 hour.
  2. Drain the chickpeas. On the stovetop, place the chickpeas in a pot with the remaining water. Bring to a simmer. Cook, covered, for 30 minutes or until tender, adding more liquid if necessary. Drain; let cool.
  3. In a separate large bowl, whisk together the orange juice, vinegar, Dijon, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified.
  4. Add the greens to the chickpeas and dressing; toss to coat.
  5. To serve, lay out the sliced beets on a shallow platter or platters. Top the beets with the dressed salad. Dot the salad or salads with goat cheese.

Recipe Yield: 24 (1 c.) servings


Nutrition Facts

Per serving: 287 cal., 12 g pro., 32 g carb., 15 g fiber, 13 g fat (4 g sat. fat), 7 mg chol., 271 mg sod., 5 g sugar

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