Roasted Veggie Salad

Roasted Veggie Salad
We have had some serious snow here in the midwest and I have just about exhausted my snow day cuisine. The soups, stews, hot chocolates, and casseroles have started to lose their comfort appeal and have felt more like sludge. I quite literally wrote down in my training journal I felt like sludge. You are what you eat, right? My kitchen is usually adorned in colorful vegetables and various beans and quinoa-like grains, so I was ready to be back to my normal diet while still cultivating that warm and cozy feeling. I have been craving a salad, but there is nothing warm and cozy about a crisp, cold salad! Then I got to thinking: there are numerous foods that we change out through the seasons to adapt to the weather. Pasta salad to creamy pasta casseroles Iced coffee to hot coffee Potato salad to mashed potatoes But, what about salads? This recipe is for a warm salad. Even better, it is a sheet pan, warm salad. The prep for this dish could not be simpler; chop up your vegetables, toss them in olive oil and seasoning, then throw it in the oven! I get warm and cozy just thinking about it.

Sheet Pan Salad

Yield: 2 servings Ingredients
  • ½ cup brussels sprouts, halved
  • ½ cup broccoli, roughly chopped
  • ½ cup cauliflower, roughly chopped
  • ½ cup mushrooms, sliced
  • 1 cup garbanzo beans, rinsed and drained
  • 1 large sweet potato, diced**
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 2 tsp dijon mustard
  • 2 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • Pinch of red pepper flakes
  • Salt and pepper to taste
**To speed up the cooking process, microwave the whole sweet potato, pierced with fork holes, for 2 minutes. Let cool before dicing. Instructions
  1. Preheat oven to 400℉ and line two baking sheets with parchment paper.
  2. Rinse, dry, and chop vegetables as instructed. Set mushrooms aside.
  3. Add prepared vegetables (except mushrooms) and garbanzo beans into a large bowl and drizzle with olive oil and salt and pepper. Toss until evenly coated.
  4. Divide vegetables and garbanzo beans onto two lined baking sheets.
  5. Roast vegetables and bean mix for 20 minutes. Remove one pan from the oven and add mushrooms. Return to oven and continue to cook for additional 10-15 minutes or until slightly crispy.
  6. Meanwhile, whisk together dijon mustard, red wine vinegar, olive oil, and salt and pepper.
  7. When the sheet pan salad is finished cooking, divide into two bowls and drizzle with dressing.
  8. For added volume, place salad mix over a bed of spinach, kale, or grain.
Nutrition Information (per 1 serving)
  • 395 calories
  • 43 g carbohydrates
  • 19 g fat
  • 12 g protein
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