DESCRIPTION OF AUTUMN SPICE MEDLEY SALAD
This Autumn Spice Medley Salad combines the heartiness of roasted squash and cauliflower with the crunch of chickpeas, all dressed in a warm, spiced maple dressing. It’s a perfect dish to celebrate the flavours of fall while offering a wholesome, nourishing meal. This salad is not only a feast for the eyes but also a delight to the palate, making it a favourite for family dinners or festive gatherings.
RECIPE CATEGORY
- Dinner, Side
SERVING SIZE
- Serves 6
CUISINE
- Mediterranean
PREPARATION/TECHNIQUES
- Bake, Roast
OCCASION/HOLIDAY
- Thanksgiving, Fall, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Vegan, High Fibre, Healthy, Low Cholesterol
DISH TYPE
- Salad
INGREDIENTS FOR AUTUMN SPICE MEDLEY SALAD
Roasted Squash and Cauliflower:
- Butternut squash, cubed: 2 cups
- Cauliflower, florets: 1 head
- Chickpeas, canned, drained and rinsed: 1 (15 oz)
- Olive oil: 3 tablespoons
- Maple syrup: 1 tablespoon
- Garam masala: 2 teaspoons
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon
- Fresh parsley, chopped: 1/4 cup.
FULL NUTRITIONAL INFORMATION
- Calories: 210 per serving
- Total Fat: 11g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 27g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 5g
PREPARATION FOR AUTUMN SPICE MEDLEY SALAD
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Toss the cubed butternut squash and cauliflower florets with olive oil, maple syrup, garam masala, salt, pepper, and red pepper flakes. Spread them on a baking sheet in a single layer.
- Roast the Vegetables: Roast in the preheated oven for about 25-30 minutes or until tender and golden brown, stirring halfway through.
- Prepare the Chickpeas: In a separate bowl, coat the Chickpeas with a small amount of olive oil and a pinch of salt. Spread them on a baking sheet and roast in the oven for about 20 minutes until crispy.
- Assemble the Salad: In a large salad bowl, combine the roasted vegetables, crispy chickpeas, and fresh parsley.
- Serve: Serve warm or at room temperature, garnished with extra parsley if desired.
PREP TIME
- 15 minutes
COOKING TIME
- 30 minutes
TIPS FOR AUTUMN SPICE MEDLEY SALAD
- For an extra layer of flavour, add a sprinkle of nutritional yeast over the roasted vegetables before serving.
- Consider adding a drizzle of tahini over the salad for a creamy texture and rich taste.
VARIATIONS
- Add roasted red peppers or sun-dried tomatoes for a touch of sweetness and colour.
- Mix in some roasted nuts like almonds or walnuts for added crunch.
PREPPING AND STORAGE FOR AUTUMN SPICE MEDLEY SALAD
- Store the roasted vegetables and chickpeas separately in airtight containers in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving to restore the best texture and warmth.
This Autumn Spice Medley Salad, with its aromatic seasoning and hearty ingredients, is a wonderful way to enjoy the seasonal bounty while keeping meals healthy and satisfying.