Roasted Winter Veggie Salad

Name: Roasted Winter Veggie Salad
Total time: 35 min
Yield: 4
Ingredients: 1 medium acorn squash; 1 medium red pepper, seeded and thinly sliced; 1 medium red onion, thinly sliced; 1/2 tsp. cayenne pepper; 5 tbsp. olive oil; 8 oz. small shiitake mushrooms, stems removed; 1/4 c. lemon juice; 1 tbsp. Dijon mustard; 1 large bunch kale (about 3/4 to 1 lb.), stems removed, leaves very thinly sliced; 1 can (15 oz.) chickpeas, rinsed and drained; 1/2 c. salted almonds, chopped

By The Good Housekeeping Test KitchenPublished: Dec 19, 2014

Yields:

Total Time:

35 mins

Cal/Serv:

455

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Acorn squash and chickpeas are the supercarb stars of this great vegetarian dish.

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Ingredients

1
medium acorn squash
1
medium red pepper, seeded and thinly sliced
1
medium red onion, thinly sliced
1/2 tsp.
cayenne pepper
5 Tbsp.
olive oil
8 oz.
small shiitake mushrooms, stems removed
1/4 cup
lemon juice
1 Tbsp.
Dijon mustard
1
large bunch kale (about 3/4 to 1 lb.), stems removed, leaves very thinly sliced
1
can (15 oz.) chickpeas, rinsed and drained
1/2 cup
salted almonds, chopped

Directions

1. Step 1Preheat oven to 425 degrees F. Cut acorn squash in half lengthwise. With spoon, scrape out seeds, and membrane; discard. Thinly slice the squash.
2. Step 2In a large bowl, combine squash, red pepper, onion, cayenne, 2 tablespoons oil, and 0.25 teaspoon salt. Arrange in a single layer on 2 large rimmed baking sheets, leaving half of the sheet empty. Roast 10 minutes, stirring once.
3. Step 3Meanwhile, in the same bowl, toss mushrooms with 2 tablespoons oil. Arrange in a single layer in empty side of the pan in oven. Roast vegetables together 15 to 20 minutes or until mushrooms are crisp and squash is tender, stirring once.
4. Step 4In a very large bowl, whisk lemon juice, mustard, remaining 1 tablespoon oil, and 1/4 teaspoon salt. Add kale, chickpeas, and almonds, tossing until well coated. Add all roasted vegetables except squash to bowl, tossing. To serve place squash on top of the salad.