Roasted Spiralized Veggie Salads


Prep Time

30

Prep Notes

This salad shows off fall vegetables--butternut squash, beets and sweet potatoes. It's a great combination of flavors and textures. 

Cooking Time

35

Yields

4

Ingredients

For the salad:
1 butternut squash
2 medium sweet potatoes
4 medium beets
1 bunch kale
4 t olive oil (divided)
salt/pepper

For the chickpeas:
1 can chickpeas, rinsed and drained
1 T olive oil
1 t paprika
1 t garlic powder
1/2 t cumin
salt/pepper

For the dressing:
1 ripe avocado
3/4 cup water
1/4 cup olive oil
1/4 pumpkin seeds (pepitas)
1 clove garlic
1 T lemon juice
1 cup greens (spinach, arugula)
salt/pepper

Directions

The recipe uses a spiralizer to make cool veggie noodles. Alternatively, if you do not have a spiralizer, you could simply cube and roast the vegetables.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 

In a mixing bowl, combine all ingredients for the chickpeas. Swirl around to combine. Scatter the beans on the cookie sheet. Place in oven and bake for 15 minutes. Shake the pan and then bake for an additional 10 minutes. Remove and set aside.

As the beans are roasting, let's turn the root vegetables into noodles! Cut the ends off the sweet potato and beets. Peel. Attach to the spiralizer, and crank into noodles. (I used the blade that produced fat noodles.) For the butternut squash, cut the squash just before the bulbous end. Set that end aside to cook with later. Cut the stem off from the squash and peel. Attach to the spiralizer and crank! Cut any long noodles, and coat in three teaspoons olive oil (equivalent to one tablespoon) and salt and pepper. Lay out on a baking sheet. Bake for 25 minutes after the chickpeas are done.

For the dressing, combine all ingredients in a high-powered blender. Blend until very smooth. (This makes more than enough dressing for four salads. You will have plenty of leftovers!)

Now, let's start preparing those salads! Detach the kale leaves from the stem, and rip them up into pieces. Places all the kale into a bowl and add the remaining bit of oil. Massage the leaves and add a little salt and pepper to taste. 

Once everything is done roasting, divvy out the veggie noodles and chickpeas. Coat with dressing. Devour!