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 Brussels sprouts, colorful bell peppers and red onion. I love that 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, 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 or 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
Ingredients:
- 1 cup canned chickpeas, drained and rinsed
- 1 cup mini bell peppers, julienne cut
- 1 cup red onion, sliced
- 1 cup Brussels sprout, cut in half
- ½ tablespoon sesame seeds for garnish
Dressing:
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chili flakes
- 1 teaspoon dried parsley
- 2 small garlic cloves, minced
- 2 teaspoon honey
- ¼ teaspoon ground black pepper
Instructions:
Preheat oven to 350°F.
Mix all the dressing ingredients in a small bowl and set aside.
Toss Brussels sprouts, bell peppers, chickpeas, and onions onto a sheet pan. Drizzle over dressing and toss the ingredients to coat well.
Roast in the oven for 25-30 minutes, tossing in between time.
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!
Cooking note:
- Store extra in an airtight container in the refrigerator for 3-5 days.
