This hearty fall salad is the perfect one-pan medley of winter squash, crunchy kale and spiced chickpeas, all roasted to perfection. By roasting all on one pan, you’ll cut time and clean-up while combining tons of cancer-fighting foods. Substitute any winter squash, root vegetable or bean for the ingredients below for a truly versatile dinner that celebrates the season.

Fall Harvest Salad Maple Vinaigrette:

Nutrition (salad with 1 Tbsp dressing)

Per Serving: 22 g total fat (5 g saturated fat), 61 g carbohydrate, 16 g protein, 15 g fiber, 310 mg sodium.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 480 kcal

Ingredients

Salad

  • 1 lb. cubed butternut squash
  • 2 parsnips peeled and sliced
  • 1/2 lb. Brussels sprouts sliced in half
  • 1 Tbsp. extra virgin olive oil divided
  • Salt and pepper to taste
  • 1 tsp. fresh rosemary chopped
  • 6 oz bag pre-chopped kale
  • 4 whole garlic cloves peeled
  • 1 14.5 oz can chickpeas (no salt added)
  • 8 oz. bag fresh spinach
  • 2 oz soft goat cheese
  • 1/4 cup pomegranate seeds
  • 1 small ripe avocado thinly sliced
  • 4 wedges lemon

Maple Vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp maple syrup
  • Dash of salt and pepper

Instructions

  1. Preheat oven to 400°.
  2. Drizzle 1/2 the olive oil over the butternut squash, parsnips and Brussels sprouts. Season with salt and pepper and spread evenly on a baking sheet. Roast for 30 minutes.
  3. While the vegetables are cooking, prepare the toppings and make the vinaigrette by whisking together ingredients or pulsing in a food processor/blender.
  4. Season kale, garlic and chickpeas with remaining olive oil.
  5. Once the vegetables have roasted for 30 min, remove from oven and stir thoroughly.
  6. Add chickpeas and kale and return to the oven for another 20 minutes, or until chickpeas are lightly toasted and kale is crispy.
  7. Divide spinach among 4 bowls and toss each with ~1 Tbsp vinaigrette.
  8. Top with roasted vegetables, a sprinkle of goat cheese, pomegranate seeds, sliced avocado and garnish with a lemon wedge.

The Author:

Sonja Goedkoop, MSPH, RD, is the Manager of Nutrition and Wellness at Zesty, Inc. She is passionate about helping others improve their health through diet and physical activity and believes eating nutritious food should be easy and taste great. You can follow her on Twitter @SonjaGoedkoopRD.

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