A comforting and easy baked salad featuring Florida Grapefruit, sweet potatoes, red onions, and chickpeas, tossed in a homemade lemon poppyseed dressing. The salad is rich in nutrients and perfect for dinner.
1: Preheat your oven to 420F. In a large parchment lined baking sheet, place the cabbage, sweet potato, and onions and drizzle with olive oil and salt. Roast until golden brown, about 20 minutes, flipping halfway.
2: In a food processor, process the chickpeas until a crumb like texture forms. Place on a parchment paper lined baking sheet and roast until dry and crispy, about 20 minutes.
3: In a small pot, cook the barley by combining it with 2-3 cups of water. Bring to a boil, lower the heat to a simmer and cook for 20-30 minutes. Drain and set aside.
4: In a small bowl, combine the dressing ingredients and whisk until smooth.
5: In a large bowl, combine the cooked cabbage, sweet potatoes, red onions, crispy chickpea crumble, cooled barley, grapefruit, cilantro, and pickled beets. Add the grapefruit poppyseed dressing and toss to combine.
