Roasted Vegetable Salad
I know summer isn’t completely over yet but I’ve already found a pretty good meatless dish for the Fall. It’s a light salad with roasted vegetables and is full of protein from baked chickpeas.
Salads often get a bad rep cause they remind people of “rabbit food” as my roommate likes to say. It can be hard to find a good balance of flavor and texture without adding too many unhealthy additives like croutons and creamy dressings. Our dining hall has a great salad station that students love, but it can get repetitive since it’s the only good salad bar on campus.
I’ve made this salad in my kitchen about 3 times this week and I’d say its a couple steps up from “rabbit food.” It has a lot of flavor and crunch and is very simple to make. You’ll need an oven for roasting the vegetables, but you could also use a toaster oven, stir-fry them, or steam the vegetables in a pot or microwave.
ROASTED VEGETABLE SALAD
1/3 butternut squash, diced into small cubes
1/3 head cauliflower
1 cup chickpeas
2 handfuls mixed salad greens
1/2+1 tsp cumin
1 tsp chili powder
2 tbsp lemon juice
salt and pepper
Preheat oven to 400 degrees F.
Cut butternut squash into bite-sized cubes and cauliflower into small florets. Place veggies into a baking tray and drizzle with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt and pepper. Mix well. Roast for 30 minutes, stirring once halfway through, until golden brown.
Drain chickpeas and pat dry. In another baking tray, toss chickpeas with 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste. Coat evenly and roast for 30 minutes, also stirring once halfway through.
For the dressing, mix 2 tbsp olive oil with 2 tbsp lemon juice.
To assemble the salad, mix the greens with roasted vegetables and the dressing. Sprinkle on the chickpeas.
adapted from To Her Core