Roasted Harvest Salad With
Honey-Garlic Dressing

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When the air turns cooler, I love bringing warmth and comfort to my home with seasonal dishes like this Roasted Harvest Salad with Honey-Garlic Dressing. This salad is filled with fall produce like Brussel's sprouts, colorful bell peppers and red onion.  I love how roasting vegetables brings out their sweetness and natural flavors.  It can be a delicious way to enjoy all the vitamins, fiber, and antioxidants that vegetables provide. 

 

To add some protein in this recipe, I tossed in chickpeas which provides 10 grams of protein per cup as well as 9.6 grams of fiber. They also turn beautifully golden brown after being roasted.  The Asian-inspired dressing made with ingredients like honey, garlic, chili flakes, and soy sauce makes this salad even more crave-worthy. 

This salad can be the perfect side, appetizer and addition to your Thanksgiving spread. It can also be made in large batches and portioned into serving containers for a weekly plant-based lunch option. You can also toss in whole grains like quinoa or farro to pack on more protein, fiber and make this salad more of a filling meal. 

Roasted Harvest Salad Recipe

RECIPE PDF

Servings: About 2-3

Prep Time: 5 minutes

Cook Time: About 25 minutes

Total Time: 30 minutes

Author: Huma Naz

Ingredients

  • 1 cup, canned drained and rinsed chickpeas

  • 1 cup mini bell peppers, julienne cut 

  • 1 cup red onion, sliced

  • 1 cup Brussel's sprout, cut in 1/2

  • 1/2 tbsp. sesame seeds for garnish

Dressing:

  • 2 tbsp. olive oil

  • 1 tsp. lemon juice

  • 1 tbsp. low-sodium soy sauce

  • 1 tsp. chili flakes

  • 1 tsp. dried parsley

  • 2 small garlic cloves, minced

  • 2 tsp. honey 

  • 1/4 tsp. ground black pepper

Directions

  1. Preheat oven to 350°F.

  2. Mix all the dressing ingredients in a small bowl and set aside.

  3. Toss Brussel's sprouts, bell peppers, chickpeas, and onions onto a sheet pan. Drizzle over dressing and toss the ingredients to coat well. 

  4. Roast in the oven for 25-30 minutes, tossing in between time.

  5. Plate the salad and sprinkle over sesame seeds. You can also make additional dressing to lightly drizzle on the serving plate for more flavor. Enjoy warm!

Recipe Notes:

  • Store extra in an airtight container in the refrigerator for 3-5 days.

 
 
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