I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch.
Let’s talk about split peas for a second. Did you know they are not only good for soups? When I was growing up in the Soviet Union, split pea soup or split pea puree was on the menu of every kindergarten/school lunch, and neither item was my favorite. Since then I’ve learned that I like my split peas left intact, with a little bit of bite even. They are protein-rich, instantly making any dish more nourishing, and they are great at drinking up any dressing that they’re mixed with, which makes them perfect for salads. They take this salad from being just a plate of vegetables to a complete, well-rounded dish, that’s acceptable to eat on its own. Do you have any favorite split pea recipes?
Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals. For more recipes using pulses, check out our White Bean ‘Tuna’ Sandwich, Smoky Chickpea Croutons, Fennel-Marinated Zucchini and Mung Beans, Perfect Pressure Cooker Beans, Red Lentil Gazpacho, or any recipes on the Half Cup Habit website.
- 2 tablespoons white miso paste
- 2 tablespoons brown rice vinegar
- 2 tablespoons freshly squeezed lime or lemon juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon tamari
- 1 garlic clove - minced
- ¼ cup olive oil
- 1 cup green or yellow split peas - soaked in purified water w/ a splash of acv overnight
- sea salt
- 2 lb fingerling potatoes - halved or quartered
- 1½ tablespoons neutral coconut oil - melted
- freshly ground black pepper
- 2 tablespoons chopped rosemary (optional)
- 3 medium carrots - diced diagonally
- 1 medium red onion - cut into small wedges
- 1 small bunch parsley - finely chopped
- handful of dill - finely chopped (optional)
- Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify.
- Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside.
- In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays.
- Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if that's the case.
- Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette.