The best salads, in my opinion, don’t include lettuce.
And don’t even get me started on roasted vegetables.
Show me a pan of those, and there’s a good chance I’ll eat the entire sheet pan single handedly. <– that’s not a joke.
This salad boasts tender, sweet & savory roasted vegetables, sweet cranberries, crispy chickpeas and crunchy pepitas.
Top it all with a simple maple dijon dressing and you, my friends, have yourself an absolutely winning salad.
Enjoy & don’t forget to share a picture of your masterpiece with me on Instagram!
Ingredients:
Roasted Chickpeas:
1 15.5 oz. can chickpeas, rinsed, drained & dried using paper towels
cooking spray
salt & pepper
1/4 tsp. ground cinnamon
Roasted Brussels Sprouts:
2 lb. Brussels sprouts, ends trimmed & halved
1 medium red onion, cut into 1 inch pieces
2 Tbsp olive oil
salt & pepper
Roasted Sweet Potatoes:
3 large sweet potatoes, peeled & cut into 1 in. cubes
1 Tbsp olive oil
2 Tbsp pure maple syrup
1 – 1 1/4 tsp ground cinnamon
Dressing Ingredients:
1 lemon, juiced
1 Tbsp. dijon mustard
1/4 C. olive oil
3 Tbsp. pure maple syrup
salt & pepper
Topping:
1/2 pepitas
1 C. dried low sugar dried cranberries
Directions:
Preheat oven to 425 degrees F.
Line 2 large baking sheets and 1 small baking sheet with foil and spray with cooking spray.
To the small baking sheet, add chickpeas. Spray lightly with cooking spray and sprinkle 1/4 tsp. cinnamon and a bit of freshly cracked black pepper & salt over the chickpeas. Toss to coat chickpeas evenly.
Place pan of chickpeas in the oven and bake for 15-20 minutes or until crisp and lightly browned.
Remove from oven once done.
While the chickpeas are baking, prep the brussels sprouts and sweet potatoes.
On one of the large baking sheets, place the sweet potatoes. Drizzle the potatoes with olive oil and maple syrup. Sprinkle with cinnamon. Mix with your hands to evenly coat the potatoes and spread evenly on the baking sheet.
Place the pan of sweet potatoes in the oven for 30-35 minutes or until tender and lightly browned. Flip potatoes halfway through cooking.
On the second large baking sheets, place the brussels sprouts and onions. Drizzle evenly with olive oil and sprinkle with salt & pepper, to taste. Mix with your hands to evenly coat all brussels sprouts with the oil, salt, and pepper and spread evenly on the baking sheet.
Place the pan of brussels in the oven for 20-25 minutes or until tender lightly browned. Flip brussels halfway through cooking.
While the sweet potatoes and brussels are cooking, add the dressing ingredients to a mason jar if you have a lid for it, or to a medium bowl. After all ingredients are in either a jar or bowl, place a lid on the jar & shake to mix or whisk all ingredients in the bowl.
Set aside dressing until the salad is ready to serve.
Once vegetables are ready, separate sweet potatoes and brussels sprouts evenly into 4-5 bowls, evenly sprinkle the chickpeas, pepitas & cranberries over the vegetables in the bowls, and drizzle each bowl with the dressing.
Enjoy!!