This hearty fall salad is the perfect one-pan medley of winter squash, crunchy kale and spiced chickpeas, all roasted to perfection. By roasting all on one pan, you’ll cut time and clean-up while combining tons of cancer-fighting foods. Substitute any winter squash, root vegetable or bean for the ingredients below for a truly versatile dinner that celebrates the season.
Preheat oven to 400°.
Drizzle 1/2 the olive oil over the butternut squash, parsnips and Brussels sprouts. Season with salt and pepper and spread evenly on a baking sheet. Roast for 30 minutes.
While the vegetables are cooking, prepare the toppings and make the vinaigrette by whisking together ingredients or pulsing in a food processor/blender.
Season kale, garlic and chickpeas with remaining olive oil.
Once the vegetables have roasted for 30 min, remove from oven and stir thoroughly.
Add chickpeas and kale and return to the oven for another 20 minutes, or until chickpeas are lightly toasted and kale is crispy.
Divide spinach among 4 bowls and toss each with ~1 Tbsp vinaigrette.
Top with roasted vegetables, a sprinkle of goat cheese, pomegranate seeds, sliced avocado and garnish with a lemon wedge.