Description

A crunchy, sweet, and tangy salad packed with herbs and the zip of Greek yogurt. Perfect for a light lunch or a vibrant side dish.

Ingredients

Units Scale

For the pickled beets:

1 cup (about 2 medium) steamed beets, cut into quarters
2-3 tbsp red wine vinegar
1 tbsp cumin seeds

For the pickled radishes and red onion:

4-6 radishes, thinly sliced (mandoline recommended)
1/4 red onion, thinly sliced
1-2 tbsp white wine vinegar
Freshly cracked black pepper

For the yogurt dressing:

1/2 cup nonfat Greek yogurt
1 tsp ground cumin
1/4 cup fresh lemon juice

For the salad:

1 package (about 12-16 pieces) falafel, prepared according to package directions
1/2 cup sautéed cauliflower florets
1/2 cup fresh flat-leaf parsley and mint leaves, roughly chopped
1/4 cup pomegranate seeds
1/4 cup crumbled nonfat feta cheese
1 cup pita chips
3-4 cups sturdy salad greens (romaine or arugula)

Instructions

Make the pickled beets:

Chop the steamed beets into quarters and place in a small bowl. Add the red wine vinegar and cumin seeds and toss to coat. Let sit for 15–20 minutes, stirring occasionally.

Make the pickled radishes and red onion:

Using a mandoline, thinly slice the radishes and red onion. Place in a bowl with the white wine vinegar and a generous grind of black pepper. Let sit for 15–20 minutes, stirring occasionally.

Prepare the falafel:

Prepare the falafel according to the package directions. For extra crispiness, bake first, then shallow-fry in a little oil for 2–3 minutes per side. Keep warm.

Assemble the salad:

Arrange the salad greens as a base in a large shallow bowl or on a platter.
Scatter the sautéed cauliflower, fresh herbs, pickled beets, and pickled radishes and red onion over the greens.
Nestle the warm falafel pieces on top.
Sprinkle over the pomegranate seeds and crumbled feta.
Tuck the pita chips around the edge of the salad for crunch.
Drizzle generously with the yogurt dressing. Serve immediately so the pita chips stay crisp.

Notes

Prepare the pickled vegetables and yogurt dressing up to a day ahead — combine with the falafel and greens just before serving so nothing goes soggy. Adjust the amount of pickled vegetables and herbs to your taste; the key is a balance of sweet, tangy, and herbaceous.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 large bowl
Calories: 450
Sugar: 10
Sodium: 400
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Carbohydrates: 60
Fiber: 10
Protein: 15
Cholesterol: 10