Savory and substantial with a citrus lift, this vibrant roasted vegetable salad features tender carrots, garbanzo beans, and delicata squash. This protein-packed and vitamin-rich salad is tossed with a tangy vinaigrette and finished with the beautiful bitter bite of thinly sliced radicchio.
Salad Ingredients:
- 1 bunch carrots — left whole if they are small or cut on the diagonal
- 1 15 oz can garbanzo beans, rinsed and dried well
- 1 delicata squash, seeds removed and sliced into circles
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 tablespoon paprika
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 head baby romaine, roughly chopped
- 1/2 radicchio, sliced super thin
Dressing:
- 1 shallot, minced
- 3 tablespoons white wine vinegar
- Juice and zest from one lemon
- 1 teaspoon honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C)
In a large bowl, combine the carrots, garbanzo beans, and delicata squash. Add 2 tablespoons olive oil, curry powder, paprika, chili flakes, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking.
While the vegetables are roasting, prepare the greens. Roughly chop the baby romaine and thinly slice the radicchio, and place them in a large bowl.
Make the vinaigrette: In a small bowl, add the minced shallot and white wine vinegar. Let sit for 5 minutes. Then add the lemon juice and zest, honey, olive oil, salt, and pepper and whisk to combine.
Once the vegetables are done roasting, let them cool. Add them to the bowl with the salad greens.
Drizzle the vinaigrette over the salad and vegetables. Toss gently to combine. Serve the salad immediately, and enjoy!