Roasted Sheet Pan Salad

This recipe was birthed after a long two weeks of travel and holiday food. I was craving vegetables in the middle of winter and stumbled upon this idea in a Pioneer Woman cookbook. I used some of her suggested veggies, but changed up the nuts and the dressing. It is a great from scratch warm salad with lots of fresh veggies and no processed dressing or ingredients. My husband even liked this because it is hearty and flavorful. It was just what we needed.

This can be changed up with whatever you have on hand and made to fit what you like by changing the types of vegetables, nuts, cheese and dressing. Broccoli, brussel sprouts and beets would be good vegetable options and my lemon-tahini dressing would work well too. Use any combo that sounds good to you, assuming the roasting time for the vegetables is similar. I’ll update as I use more flavor combinations.

Ingredients

• 1 head cauliflower, chopped or one small bag pre chopped cauliflower
• 1 small butternut squash, peeled and chopped
• 1 red onion, sliced thin
• 1 15-ounce can chick peas, drained and rinsed
• 1-2 cups or desired amount raw pecans
• 3-4 cups arugula
• 1/4 cup olive oil
• 2-4 ounces goat cheese
• Course sea salt and pepper to taste
• Homemade balsamic vinaigrette

Directions

Preheat oven to 425 degrees.

Place chopped veggies (cauliflower, onion, squash) and chick peas in rows on a parchment lined sheet pan.

Drizzle with 1/4 cup olive oil and salt and pepper and mix into each section of vegetables.

Roast for 20-25 minutes or until browned and mostly done. If you aren’t roasting nuts, roast about 5-10 more minutes or until done.

If you are roasting nuts, remove pan from oven and add pecans to one end of sheet pan.

Bake for 5-10 more minutes or until pecans are toasted well. Watch closely so the pecans don’t burn.

Remove pan from oven and let cool for at least 10 minutes.

Add arugula and desired amount of dressing and mix to combine.

Sprinkle with goat cheese.

Serve warm or at room temperature.

Serve as a main vegetarian dish, as a warm side salad or top with chicken, beef or salmon. This is even good for leftovers the next day.