Equipment
- stove, oven
Ingredients
- 1 large sweet potato, cubed
- 12 oz brussels sprouts, halved
- 15 oz canned chickpeas, rinsed, drained, and patted dry
- coconut aminos, or oil, for roasting
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp garlic powder
- salt & pepper, to taste
- 1 cup gluten free orzo, cooked and cooled
- 4 cups baby arugula
- 1½ cups pomegranate arils
- ½ cup toasted pecans, chopped
- ½ red onion, diced
- ½ cup parsley leaves, finely chopped
Creamy Lemon Dijon Vinaigrette Ingredients
- ¼ cup roasted tahini
- 1 large lemon, juiced
- 3 tbsp champagne vinegar
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp garlic powder
Method
- Preheat oven to 400 and line a large metal baking sheet with parchment paper. Place the sweet potatoes, brussels sprouts and chickpeas on the baking sheet and drizzle with olive oil or coconut aminos. Sprinkle dried thyme, paprika, and garlic powder. Generously with salt and pepper and toss to coat. Transfer to the oven and roast for 25 minutes. Let cool for 10 minutes.
- While veggies are roasting, combine all ingredients for the dressing in a jar and whisk to combine. For an even creamier dressing, you can use a high speed blender! Season to taste.
- Add the roasted veggies to a large salad bowl with the chickpeas, arugula, pomegranates, orzo, pecans, onion and parsley. Drizzle with dressing and toss to combine!
Notes
Best enjoyed day-of. If preparing ahead of time, wait to dress until right before serving.
Nutrition
Serving 1servingCalories 254kcalCarbohydrates 36gProtein 8gFat 10gSaturated Fat 1gPolyunsaturated Fat 4gMonounsaturated Fat 4gSodium 191mgPotassium 578mgFiber 8gSugar 10gVitamin A 4966IUVitamin C 55mgCalcium 97mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
