Roasted Winter Root Vegetable Salad

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.