Sheet Pan Salad with Zippy Shallot Herb Dressing

Step 1

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Step 2

Make the spice blend. In a small bowl, stir together the garlic powder, cumin, coriander, and sumac. Set aside.

Step 3

Place the sliced squash in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the squash out over a section of the baking sheet, keeping it all in a single layer.

Step 4

Dry the chickpeas with a clean kitchen towel and transfer them to the large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle another ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the chickpeas out over a section of the baking sheet, keeping them in a single layer. Leave a space on the baking sheet for the broccoli, which will be added later.

Step 5

Pop the baking sheet into the oven and set a timer for 15 minutes. Add the broccoli florets to the bowl and toss with the remaining spice blend, remaining tablespoon of olive oil, salt, and pepper. When the 15 minute timer goes off, remove the baking sheet from the oven. Stir up the chickpeas and flip the pieces of squash over. Add the broccoli to the empty space.

Step 6

Pop the baking sheet back into the oven for another 15 minutes. When the squash is tender and the broccoli has some golden brown edges, you’re good to go.

Step 7

While the second stage of the roast is happening, make the dressing. In an upright blender, combine the shallot, basil, chives, champagne vinegar, Dijon mustard, maple syrup, Tamari, salt, pepper, and olive oil. Blend on high until completely smooth. Give it a taste and adjust seasoning if necessary. Set aside.

Step 8

In the large bowl that you tossed the veg and chickpeas in, add the torn lettuce and arugula. Season with salt and pepper and toss.

Step 9

Once the vegetables and chickpeas are done roasting, pull them out of the oven and toss them with the lettuce and arugula, right on the baking sheet. Drizzle with the shallot herb dressing, and top with the chopped walnuts. Enjoy immediately!