Public
Baked Harvest Salad
Public
Category
Salads
Source
Ingredients
Salad
9 oz (250 g) brussels sprouts - trimmed and halved
10.5 oz (300 g) butternut squash - cubed
1 tbsp (15 ml) olive oil - divided
1.5 cups (246 g) cooked chickpeas
1 tsp (3 g) garlic powder
10 pecan halves
1 tsp (5 ml) maple syrup
1 pinch cayenne pepper
1 cup (185 g) cooked quinoa - from 1/3 cup dry
3.5 oz (100 g) mixed leaf salad
¼ cup (15 g) fresh parsley - chopped
¼ apple - finely chopped
sea salt flakes - to taste
Thyme Vinaigrette
1 tsp (5 g) whole-grain mustard
2 tsp (10 ml) maple syrup
2 tsp (10 ml) apple cider vinegar
2 tsp (10 ml) olive oil
1 tsp (2 g) fresh thyme
½ shallots - finely chopped
2 tsp (10 ml) lemon juice
Instructions
- Pre-heat the oven to 400°F (200°C) fan-forced.
- Prepare the Brussel Sprouts: Trim off the dry stem end with a knife. Then chop them in half lengthwise. Rinse thoroughly under cold water. Pat dry.
- Transfer the Brussels sprouts to a large baking tray lined with baking paper, along with the cubed butternut squash. Drizzle with 2 tsp of olive oil and a sprinkle of salt. Bake in the middle rack of the oven for 30 minutes.
- Rotate the tray halfway through baking.
- Add the chickpeas to a baking tray, along with 1 tsp of olive oil and the garlic powder. Mix to combine and bake on the top rack of the oven for 25 minutes. Rotate the tray halfway through baking.
- In an oven safe dish, combine the pecans, 1 tsp of maple syrup and a pinch of cayenne pepper. Bake on the lower rack of the oven for 7 minutes.
- Prepare the vinaigrette: In a small jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, thyme, shallots, and lemon juice.
- Assemble the salad: In a large serving bowl, add the mix leaf salad, cooked quinoa, baked vegetables, chickpeas, pecans, apple, parsley, and drizzle the dressing. Mix to combine, adjust salt to taste, and enjoy!
0 comments
Add comment