baby arugula

Sheet pan salad with zippy shallot herb dressing is a satisfying vegan dinner salad that comes together in 45 minutes. Tender sweet squash, roasted broccoli, chickpeas for protein, fresh greens, and a zippy homemade dressing that you&#39;ll want to put on everything.

Sheet Pan Salad with Zippy Shallot Herb Dressing

garlic powder

cumin

coriander

sumac

delicata squash, seeded and cut into ¼ inch slices (3-4 cups sliced squash total)

olive oil, divided

19 oz can chickpeas, drained and rinsed (about 2 ½ cups chickpeas)

broccoli crown,

sea salt and ground black pepper,

shallot,

basil

chives

champagne vinegar

Dijon mustard

maple syrup

Tamari

olive oil

Boston/Bibb lettuce, leaves

¼ cup toasted walnuts, chopped

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

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

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.

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.

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.

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.

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.

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.

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!

Baby arugula salad is my go-to when I need a quick side salad recipe for fish, steak, chicken, or pork chops!

Arugula Salad

baby arugula (4 oounces)

extra virgin olive oil

lemon

salt

black pepper (to taste)

Parmesan Cheese (about 1/2 cup)

Black pepper

Add arugula to a bowl, toss with 2 tablespoons of olive oil, juice from 1/2 lemon, 1/4 teaspoon kosher salt and black pepper.

To serve, divide 1 cup arugula on each plate and top each with 2 tablespoons shaved Parmesan cheese.

This pasta salad features fresh arugula, roasted tomatoes &amp; shallots, and a zesty oil-free Italian dressing. It&#39;s easy to prepare and full of robust flavors!

Arugula Pasta Salad (Vegan)

grape tomatoes

shallots (about 6 oz.)

fusilli pasta (gluten-free if desired)

fresh baby arugula

Vegan Italian Dressing*

Kalamata olives, capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.

Roast veggies: Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper. Halve the tomatoes if they are large, otherwise roast them whole. Slice shallot (peel and ends removed). Spread veggies on lined baking sheet. Roast for 20-25 minutes or until tomatoes are shriveled and blistered.

Cook pasta: Meanwhile, cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Make dressing: While pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version.)

Assemble salad: Roughly chop arugula. Place in a large bowl. When pasta is cooked, drain well and immediately add to bowl. Toss with arugula to slightly wilt. Add roasted tomatoes, shallots, and dressing. (Use as much dressing as desired.) Salt and pepper to taste. Serve warm immediately or chilled.

Where do I begin?  Or maybe I just jump to the end and where I rave about your talent with recipe creation…😁
This salad was truly scrumptious, and the dressing…pure magic!  I added some bell peppers and a couple sliced mushrooms to the sheet pan of roasted veggies, but other than that, I followed your recipe exactly.  We devoured this dish and will definitely make it again! Amazing!!

Top 3 baby arugula recipes from across the web

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Sheet Pan Salad with Zippy Shallot ...

Arugula Salad

Arugula Pasta Salad (Vegan)

Top 3 baby arugula recipes from across the web

The most viewed baby arugula recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Salad with Zippy Shallot ...

Arugula Salad

Arugula Pasta Salad (Vegan)

The most viewed baby arugula recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine