Baked Harvest Salad

A nutritious baked salad packed with high-protein chickpeas, roasted vegetables, and a flavorful vinaigrette, perfect as a main or side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 400°F (200°C) fan-forced.

Step 2

Prepare the Brussel Sprouts: Trim off the dry stem end with a knife. Then chop them in half lengthwise. Rinse thoroughly under cold water. Pat dry.

Step 3

Transfer the Brussels sprouts to a large baking tray lined with baking paper, along with the cubed butternut squash. Drizzle with 2 tsp of olive oil and a sprinkle of salt. Bake in the middle rack of the oven for 30 minutes. Rotate the tray halfway through baking.

Step 4

Add the chickpeas to a baking tray, along with 1 tsp of olive oil and the garlic powder. Mix to combine and bake on the top rack of the oven for 25 minutes. Rotate the tray halfway through baking.

Step 5

In an oven safe dish, combine the pecans, 1 tsp of maple syrup and a pinch of cayenne pepper. Bake on the lower rack of the oven for 7 minutes.

Step 6

Prepare the vinaigrette: In a small jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, thyme, shallots, and lemon juice.

Step 7

Assemble the salad: In a large serving bowl, add the mix leaf salad, cooked quinoa, baked vegetables, chickpeas, pecans, apple, parsley, and drizzle the dressing. Mix to combine, adjust salt to taste, and enjoy!

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