This salad is a healthy, plant-based dish that makes a great entrée or side. Roasted delicata squash and brussels sprouts are combined with apples and maple sage chickpeas over a bed of greens. Topped off with an easy apple vinaigrette that compliments the other flavors in the salad.
Hello, it has been a while! A short break from the blog turned into a much longer break than I anticipated. Unfortunately, my site got hacked last November, so I was forced to take a pause while that was being fixed. It’s all good now, but I did lose some of my motivation after that. Plus, the holiday season is always crazy with so much going on, especially lots of traveling. Good news is, I feel rejuvenated and ready to create some more recipes!
This recipe is one that I was originally going to post last November, as it is very fall appropriate. However, I figured I would go ahead and post it now anyways, as I do think that it is one that can be enjoyed any time of year. If you can’t find delicata squash, you could even sub with cubed butternut squash or sweet potatoes.
To make this salad, the delicata squash and brussels sprouts are drizzled with olive oil, given a pinch each of salt and pepper, and roasted in the oven. Bake the squash until fork tender and the brussels sprouts until starting to brown. Now, I will say that sometimes I like to roast the brussels sprouts longer, until some parts are very dark – I especially love to eat the burnt crispy bits. Probably weird, but I like it! So, you do whatever you like and roast them to your desired brownness.
To add some extra protein and substance to this salad, I added chickpeas. But not just any chickpeas, these are maple sage chickpeas. They’re seasoned with maple syrup, tamari, ground sage, and garlic powder. Cook these in a bit of olive oil on a skillet until they are lightly browned.
And finally, to top it all off, we have the apple vinaigrette. It’s super easy and only requires 5 ingredients and a small bowl. Simply whisk together the applesauce, oil, apple cider vinegar, maple syrup, and salt.
All that’s left is to assemble! The roasted veggies and chickpeas are combined with chopped apples, walnuts, and greens. Finally, drizzle the dressing on top and serve! Now, if you don’t plan on eating all of the salad right away, I recommend keeping the dressing separate and only adding it to individual portions.
Roasted Squash and Brussels Sprouts Salad with Apple Vinaigrette
- 1 delicata squash (~1.5 pounds)*
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon + 1 teaspoon olive oil divided
- Salt & pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 teaspoon maple syrup
- ½ teaspoon tamari
- ¼ teaspoon ground sage
- ¼ teaspoon garlic powder
- 1 (5 ounce) package baby kale
- 2 apples chopped
- ½ cup walnuts chopped
For the Apple Vinaigrette:
- ¼ cup applesauce
- 2 tablespoons grapeseed oil or other neutral vegetable oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- Pinch salt
For the Roasted Vegetables:
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Prepare the delicata squash. Cut off the ends of the squash, then cut in half lengthwise. Scoop out the seeds using a spoon. Cut each half into thin, evenly sized slices, approximately ¼ inch thick.
Place the squash slices on one of the prepared baking sheets
Drizzle the squash with ½ tablespoon of the oil, add a pinch each of salt and pepper, and toss to combine.
Place in the oven and bake for 15 minutes, then gently flip and bake for about 15 more minutes, or until the squash is fork tender.
Meanwhile, place the halved brussels sprouts on the remaining baking sheet. Drizzle with ½ tablespoon of the oil, add a pinch each of salt and pepper, and toss to combine.
Once the squash hit the halfway mark in the oven (about 15 minutes), put the brussels sprouts in the oven. Bake for about 15-20 minutes, until they start to brown, stirring once halfway through.
For the Chickpeas:
In a medium bowl, combine the chickpeas, maple syrup, tamari, ground sage, and garlic powder.
In a medium skillet, heat the remaining 1 teaspoon of the olive oil over medium heat. Once hot, add the seasoned chickpeas and cook for about 10 minutes, until lightly browned, stirring often.
For the Apple Vinaigrette:
Add all of the apple vinaigrette ingredients to a small bowl.
Stir to combine and set aside.
Assemble & Serve:
Add the baby kale to a large bowl. Top with the delicata squash, brussels sprouts, apples, and chickpeas. Toss to combine.
Add the walnuts last to keep them from all falling to the bottom of the bowl.
To serve, scoop desired portion onto a plate or bowl and top with desired amount of dressing. Leftovers will keep in the refrigerator for 2-3 days, but make sure to store the dressing separately
*Can’t find delicata squash? No problem! You could easily sub cubed butternut squash or sweet potatoes.