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Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad with Beets, Butternut Squash, and Candied Pecans

This Harvest Fall Salad is a vibrant medley of roasted beets, butternut squash, brussels sprouts, and more, all tossed in a bed of arugula, finished with a maple garlic vinaigrette. It’s a salad that’s as beautiful as it is delicious—perfect for lunch, dinner, or even your next holiday gathering.
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Ingredients
  

  • 2 cups butternut squash diced
  • 2 medium beets diced
  • 2 cups arugula
  • 2 cups brussels sprouts shaved
  • 1 can chickpeas
  • ⅔ cup pumpkin seeds
  • ⅔ cup pecans
  • ¼ cup maple syrup for candied pecans
  • pinch cinnamon for candied pecans
  • paprika
  • garlic powder
  • salt & pepper
  • olive oil

for the maple garlic dressing

  • 4 cloves garlic
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 2 tbsp dijon mustard
  • salt & pepper

Instructions
 

  • Prepare the Vegetables: Shred the brussels sprouts, dice the butternut squash and beets. Cut off the top of a garlic bulb and drizzle in oil. Wrap in tin foil.
  • Roast the Vegetables and Chickpeas: Preheat your oven to 400℉ (200℃). Spread the vegetables evenly on a baking sheet, and toss in olive oil, salt, and pepper. Coat the chickpeas in oil, paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes until veggies are soft and caramelized.
  • Pumpkin Seeds: If you are using raw pumpkin seeds, spread them on a baking sheet and simply roast dry for 10 minutes until they brown.
  • Make the Candied Pecans: In a saucepan over low heat, add pecans, maple syrup, cinnamon, and salt. Simmer until the maple syrup crystalizes, stirring frequently. This will take about 10 minutes. Then set aside to cool.
  • Assemble the base of the salad: Get your arugula ready by putting into a large salad bowl.
  • Make the Dressing: Add the olive oil, maple syrup, dijon mustard, softened garlic, salt, and pepper to a bowl and whisk until combined.
  • Assemble the Salad: After the vegetables have cooled slightly, add them all to the bowl and toss in the maple garlic dressing.
  • Top it Off! Top with roasted pumpkin seeds and candied pecans. Enjoy!