Roasted Root Salad

We have snow!…and it seems to be sticking around for awhile. Yet, another variation of one of my fave winter weather salads. It’s all about hearty veg when eating greens during the cooler months – AND this one is full of heart. It’s a package deal…roasted beets, butternut squash, pepitas, quinoa, crispy chickpeas, green onions, and herb dressing PILED high on organic mixed greens. Yes, please! I heard it just the other day – I’m hungrier in the winter. Well, I hear you (me too). This is one meal you can feel good about fitting it ALL in..and licking the plate too – that dressing though.

Roasted Root Salad
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

It's all about hearty veg when eating greens during the cooler months - AND this salad is full of heart. It's a package deal...roasted beets, butternut squash, pepitas, quinoa, crispy chickpeas, green onions, and herb dressing PILED high on organic mixed greens. Yes, please!

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: roasted vegetables, salad, herb dressing
Servings: 2 salads
Author: thecrimsonsink
Ingredients
Herb Dressing
  • 4-5 fresh basil leaves
  • 1 garlic clove, minced
  • 3 green onions, chopped *white & light green parts only
  • 2 tbsp fresh lemon juice
  • 3/4 cup plant based mayonnaise
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
Roasted Root Salad
  • 8 cups organic spring lettuce mix
  • 1 cup quinoa *cooked
  • 1&1/2 cups butternut squash - cut into 1.5x1.5cm cubes
  • 1 med. beet - cut into 1x1cm cubes
  • 1 398ml can organic chickpeas - drained, rinsed, & dried
  • grape seed oil
  • sea salt + pepper
  • 3-4 green onions, chopped
  • 1/3 cup roasted pepitas
Instructions
Herb Dressing
  1. Add all ingredients to a small bowl or container, and use a handheld blender to blend until smooth. Store in an airtight container in the fridge. Good for 2-3 days.
Roasted Root Salad
  1. Preheat the oven to 375*F.

  2. In a bowl, add the cubed butternut squash. Drizzle the squash with a little grape seed oil and toss to coat. Pour the squash onto a baking sheet (spaced apart) and sprinkle with sea salt. Next, repeat but with the cubed beet.


  3. Place the baking sheet into the oven. Cook for 30-35mins, or until lightly browning. *Rotate the baking sheet halfway through and use a metal spatula to flip the veggies over to cook on another side.


  4. While the veggies are roasting, prepare the chickpeas. Heat a skillet over med. heat. Add about 2tbsp of grape seed oil. Once up to heat, add the chickpeas, and a pinch of sea salt + pepper. Carefully toss to coat. Continue cooking for about 20-25mins, tossing every couple of minutes. Turn down the heat if you feel it's cooking too hot.


  5. Use a spoon to carefully fish out a chickpea to test if it's crispy. They'll shrink and a few may split open, which is fine - crispy edges. Once they're good to go, remove from heat, and pour the chickpeas out onto a piece of paper towel or towel. 


  6. Once both the roasted veggies and crispy chickpeas are ready, you can assemble your salad!

Recipe Notes

~ Additional toppings include green onions and lightly roasted pepitas. 

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