Popular Conditions & Diets
Ingredients
9
Time
1h
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
9
Time
1h
Serves
4
Vegan
Side
3 whole
Beets
1 medium
Acorn Squash
peeled and chopped
4
Shallots
thinly sliced
1
Canned Chickpeas
drained and rinsed
2 1/2 cups
Brussels Sprouts
trimmed and halved
1/2 cup
Pumpkin Seed
raw or roasted
1/2 cup
Dried Cranberries
1/2 cup
Feta Cheese
cubed or crumbled
1 cup
Balsamic Vinegar
1
Preheat oven to 400-degrees F. Scrub the beets thoroughly and then wrap beets individually in aluminum foil and place on a rimmed baking sheet. Bake in the over for approximately 50-minutes, until fork tender. Peel off outer layer of beet skin and then slice or chop beets into 1 ½-chunks.
2
To prepare squash, use a sharp knife to carefully cut in half lengthwise then remove seeds using a large spoon or ice cream scoop. Remove skin and chop into 1 1/2 –inch chunks. Toss squash, sliced shallots and halved brussels sprouts in olive oil, salt and pepper and roast on a baking sheet for 15-20 minutes, until tender and golden brown.
3
Pat the drained and rinsed chickpeas dry with a paper towel and then add them to a parchment-lined baking sheet and toss with olive oil, salt and pepper. Roast on the top shelf of a 400-degree F oven for 20-30 minutes, shaking every 10-minutes. The chickpeas are done when they are slightly darkened and dry on the outside but soft on the inside.
4
If using a premade balsamic glaze, skip this step. If using balsamic vinegar, follow this step to prepare a balsamic reduction. Add balsamic vinegar to a small saucepan. Bring to a gentle boil and allow to simmer for 10-15 minutes; until it thickens and is reduced by ~1/2. When the balsamic reduction is finished it should coat the side of the pan when swirled. Note: the difference between a balsamic glaze and a balsamic reduction is that a glaze will be slightly sweetened. Choose based on your preference!
5
If toasting pumpkin seeds, add them to a dry skillet over medium heat and cook for 3-5 minutes, stirring occasionally until lightly browned.
6
To serve, arrange arugula on a platter or serving bowl and top with roasted beets and squash, shallots, crispy chickpeas and brussels sprouts, pumpkin seeds, cranberries and crumbled feta cheese. Drizzle with balsamic reduction/glaze.
7
This salad can be stored covered in the fridge for 2-3 days, although it is best to keep the arugula and dressing separate until serving.
8
Substitutions: Sub roasted sweet potato for squash. Replace brussels sprouts with roasted asparagus or broccoli. Swap feta cheese for a plant-based nut cheese. Sub roasted red or yellow onion for shallots . Instead of arugula, try mixed greens or baby spinach. Sub goat cheese or your favourite cheese for feta.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
