Sheet Pan Salad with Creamy Shallot Herb Dressing

Ingredients

• Garlic powder

  Spices

  2 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Sumac

  Castella

  ½ teaspoon or 50g

• Squash

  Summer, all varieties, raw

  2 cup, sliced or 226g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Broccoli

  Raw

  3 cup chopped or 273g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Maple syrups

  1 tsp or 7g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Arugula

  Raw

  2 cup or 40g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Spices Ground Coriander

  Compliments

  1 tsp or 4g

• Chives

  Raw

  4 tbsp chopped or 12g

• Soy sauce

  Made from soy (tamari)

  ½ tsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  14 oz or 397g

• Vinegar

  Distilled

  2 tbsp or 30g

Directions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. In a small bowl, mix the garlic powder, cumin, coriander, and sumac to make the spice blend. Set aside.
3. Toss the sliced squash with 1 tablespoon of olive oil and 1/3 of the spice blend. Season with salt and pepper, then spread in a single layer on the baking sheet.
4. Dry the chickpeas, toss with 1 tablespoon of olive oil and another 1/3 of the spice blend. Season with salt and pepper, then spread in a single layer on the baking sheet, leaving space for the broccoli.
5. Bake for 15 minutes. Toss the broccoli with the remaining spice blend, olive oil, salt, and pepper. After 15 minutes, stir the chickpeas, flip the squash, and add the broccoli to the baking sheet.
6. Bake for another 15 minutes until the squash is tender and the broccoli has golden edges.
7. While the vegetables roast, blend the shallot, basil, chives, champagne vinegar, Dijon mustard, maple syrup, Tamari, salt, pepper, and olive oil until smooth. Adjust seasoning if needed.
8. In the large bowl, toss the lettuce and arugula with salt and pepper.
9. Combine the roasted vegetables and chickpeas with the lettuce and arugula on the baking sheet. Drizzle with dressing and top with walnuts. Serve immediately.

Similar Foods

• Spring Salad with Buttermilk Herb Dressing
• BLT Salad with Creamy Chive Dressing
• Salad with Homemade Creamy Sesame Dressing
• Chopped Greek Salad with Creamy Yogurt Dressing
• Strawberry and Arugula Salad with Hazelnut Dressing
• Arugula Salad with Grapefruit dressing