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Roasted Winter Veggie Salad
Roasted winter veggie salad brings together hearty acorn squash, earthy shiitake mushrooms, and crisp chickpeas over a bed of fresh kale. The combination of warm roasted vegetables and a bright lemon Dijon dressing creates a deeply satisfying vegetarian meal. Cayenne pepper adds a subtle kick of heat that balances the natural sweetness of the squash and red bell peppers. Salted almonds provide a welcome crunch to finish the dish. Serve it warm as a robust main course for a weeknight dinner or as a colorful side for holiday gatherings.
Ingredients
- 1 medium acorn squash
- 1 medium red pepper
- 1 medium red onion
- ½ teaspoon cayenne pepper
- 5 tablespoons olive oil
- ½ teaspoon salt
- 8 ounces small shiitake mushrooms
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- 1 large bunch kale
- 1 (15-ounce) can garbanzo beans
- ½ cup salted almonds
Instructions
- 1Preheat the oven to 425°F. Halve the acorn squash lengthwise, scoop out the seeds and membranes to discard, and cut the flesh into thin slices.
- 2Toss the sliced squash, red pepper, red onion, cayenne pepper, two tablespoons of olive oil, and a quarter teaspoon of salt together in a large bowl.
- 3Spread the seasoned vegetables in a single layer across two large rimmed baking sheets. Leave one half of each sheet empty and roast for 10 minutes, giving the vegetables a stir halfway through.
- 4Use the same mixing bowl to coat the shiitake mushrooms with another two tablespoons of olive oil. Spread the mushrooms onto the empty halves of the baking sheets in the oven.
- 5Continue roasting all the vegetables together for 15 to 20 minutes. Stir them once during cooking, pulling them from the oven when the mushrooms turn crisp and the squash becomes tender.
- 6Whisk the lemon juice, Dijon mustard, the last tablespoon of olive oil, and the remaining quarter teaspoon of salt in a very large bowl. Drop in the kale, garbanzo beans, and salted almonds, tossing everything until evenly coated with the dressing.
- 7Transfer all the roasted vegetables into the kale mixture, keeping the squash slices separate. Toss the salad gently and arrange the roasted squash over the top before serving.