Nut-Free Nutty Greens Salad with Maple Balsamic Vinaigrette
Delight in the vibrant flavors and satisfying crunch of our Nut-Free Nutty Greens Salad with Maple Balsamic Vinaigrette—a modern twist on a classic leafy greens dish that’s perfect for allergen-conscious eaters! This hearty salad is an irresistible mix of tender baby spinach, peppery arugula, and crisp romaine, paired with roasted chickpeas for a crispy, nut-like texture without any nuts. Sunflower and chia seeds bring a delightful crunch, while bursts of sweetness from dried cranberries elevate every bite. The star of the dish is the luscious maple balsamic vinaigrette, a perfect balance of tangy, sweet, and savory flavors that ties everything together beautifully. Ready in under 30 minutes, this recipe is ideal for a quick lunch, light dinner, or as a crowd-pleasing side at your next gathering. Enjoy a salad that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens (such as baby spinach, arugula, and romaine)
- 1 can (15 oz) Canned chickpeas (drained, rinsed, and patted dry)
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 0.25 cup Dried cranberries
- 2 tablespoons Maple syrup
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the drained chickpeas with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
Spread the chickpeas in a single layer on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until crispy and golden brown. Stir halfway through cooking.
While the chickpeas are roasting, prepare the Maple Balsamic Vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and water until well combined. Adjust seasoning with salt and pepper to taste.
In a large salad bowl, combine salad greens, sunflower seeds, chia seeds, and dried cranberries.
Once the chickpeas are done roasting, allow them to cool slightly before adding them to the salad.
Drizzle the prepared vinaigrette over the salad and toss to combine.
Serve immediately and enjoy your Nut-Free Nutty Greens Salad with Maple Balsamic Vinaigrette.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 80.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
