Sheet pan salad
Discover the ultimate simplicity of a sheet pan salad, filled with vibrant colors and flavors. A harmonious blend of fresh ingredients roasted to perfection.
Ingredients:
- 1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles
- 2 cups cauliflower florets
- 3 small shallots, cut lengthwise into sixths
- One 15-ounce can chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons zaatar
- Kosher salt
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1/2 lemon, juiced
- 2 tablespoons hot water
- 4 cups arugula
- 1/4 cup pomegranate seeds
- 1/3 cup pistachios, shelled
- 1/4 cup crumbled goat cheese (60g)
Instructions:
- Heat up the oven to 230 °C.
- On a baking sheet, place the squash, cauliflower, shallots, and chickpeas. Pour 2 tablespoons of olive oil and sprinkle zaatar and salt over them. Mix well to coat evenly. Bake until the vegetables are tender and slightly browned, about 20 to 25 minutes, remember to turn them halfway through.
- While the vegetables are baking, prepare the dressing. Combine tahini, maple syrup, lemon juice, a pinch of salt, and the remaining olive oil. Slowly add 1 tablespoon of hot water at a time while whisking until the dressing is smooth. Adjust the seasoning with salt as needed.
- Take out the roasted vegetables from the oven. Add arugula, pomegranate seeds, pistachios, and goat cheese on top. Drizzle with the tahini dressing.
Summary:
- Calories: 2139 kcal
- Fat: 119 g
- Protein: 73 g
- Carbs: 226 g
- Potassium: 4292 mg
- Magnesium: 488 mg