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