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ROASTED VEGGIE SALAD




SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 25 min



INGREDIENTS:

1 small butternut squash

3 medium beets

3 rainbow carrots

1 cup canned chickpeas

1 head of curly lettuce

1/4 cup feta crumble

2 tbsp pumpkin seeds

1 tsp garlic powder

1 tsp cumin

balsamic glaze

Olive oil

S&P




 

DIRECTIONS

  1. Preheat oven to 425°F.

  2. Prep the vegetables: peel the squash, beets and carrots. Slice the squash in half and remove the seeds. Slice the carrots into rounds about 1/4 in thick. Cube the beets and squash into 1/2 in pieces (try to keep the size consistent so the vegetables cook through evenly, smaller cubes will take less time to cook). Wash the lettuce and chop roughly.

  3. In a large sheet pan combine cubed squash, beets, sliced carrots, and chickpeas. Add garlic powder, cumin and S&P to taste. Splash with a generous amount of olive oil and mix until all vegetables are coated with spices all around. Place in the oven and roast for 10 min. Remove from the oven and turn. Return the sheet pan into the oven and roast for another 10 min. Switch the oven to broil and place the sheet pan on the highest rack. Broil the vegetables until they start to brown around the edges, about 5 min. Remove from the oven and set aside to cool slightly.

  4. Place the chopped lettuce leaves on a plate or into a bowl. Add roasted vegetables on top. Sprinkle with feta crumble and pumpkin seeds. Drizzle with balsamic glaze and enjoy!

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