SHEET PAN SALAD

Sheet Pan Salad image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 15

1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles
2 cups cauliflower florets
3 small shallots, cut lengthwise into sixths
One 15-ounce can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
2 tablespoons zaatar
Kosher salt
1/4 cup tahini
1 tablespoon maple syrup
1/2 lemon, juiced
2 tablespoons hot water
4 cups arugula
1/4 cup pomegranate seeds
1/3 cup pistachios, shelled
1/4 cup crumbled goat cheese (2 ounces)

Steps:

Preheat the oven to 450 degrees F.
Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.