We think it’s about time that salads get over their rep of being just “for rabbits”. When you get fresh produce and know what to do with it, salads become a satisfying meal that becomes incredibly fast to make once you get the hang of it.

And for those who want to try something new with their salad beyond ‘just tossing together some vegetables,’ here’s a new method for you: One Sheet Pan-Roasted Salad.

This is already this author’s favorite recipe on Pepper.PH ever.

The only extra step we have for this salad over the ones you are probably used to making at home is the roasting process: toss some ingredients on a sheet pan, season everything, and stick the pan in a preheated oven to roast. This brings out a caramelized-like flavor to the squash, deepens the nuttiness of the chickpeas, and makes crunchy chips out of the kale. Toss it all in a bowl with the other ingredients, and you’re in for what this author considers the best salad we’ve ever made.

One Sheet Pan-Roasted Salad

  • Serves: 4 people
  • Active time: 20 minutes
  • Total time: 45 minutes
  • Difficulty: Easy

INGREDIENTS

For roasting

  • 2 cups squash, cubed
  • 1 can chickpeas, drained
  • 1 cup kale
  • 2 tbsp. olive oil
  • Salt and pepper, to taste

Dressing

  • ¼ cup olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. orange juice
  • 1 red chili, sliced
  • Salt and pepper, to taste

Garnish

  • ¼ cup walnuts, chopped
  • 3-4 cups arugula
  • ¼ cup parmesan, shaved

INSTRUCTIONS

  1. Preheat oven to 425F.
  2. Place squash, chickpeas, and kale on a large sheet pan.
  3. Coat with olive oil and salt and pepper.
  4. Place vegetables in the preheated oven for 25 minutes.
  5. Remove and set aside.
  6. For the dressing, whisk together olive oil, balsamic, orange juice, red chili, salt, and pepper.
  7. Add roasted vegetables and toss to coat.
  8. Add walnuts and arugula and toss lightly before plating.
  9. Serve with shaved parmesan cheese and more chili, if desired.


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