Best Ever Fall Salad

I love summer, obviously, all the fresh produce, particularly basil and tomato. But, I think I may love the heartier vegetables of fall even more. These veggies can stand up to roasting, which makes them even sweeter. I was inspired by this recipe in Self to toss a bunch of my favorite fall produce together into one salad, and holy moly, it is good! I have eaten it for one dinner and three lunches already this week and still want more!

Best Ever Fall Salad

For the Roasted Veggies:

1 lb brussels sprouts, halved lengthwise

• 2 apples
• 1 sweet onion, cut into 1-inch chunks
• 1 butternut squash, peeled and diced
• 4 carrots, peeled and diced
• Olive Oil
• Sea Salt
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• Heat oven to 400°. Spread the veggies out in a single layer a baking sheet and then mist lightly with olive oil and sprinkle with sea salt. Roast on baking sheet, turning once, until veggies are brown and tender, 25 to 30 minutes.

• For the Dressing:
• 1/4 cup tahini
• 2 tablespoons rice wine vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons white miso (I couldn't find this anywhere in Maine, so I left it out)
• 1 teaspoon powdered mustard
• 1/4 cup water

In a glass jar combine all ingredients. Microwave for 20 seconds. Cover jar and shake until combined. 

For the Roasted Chickpeas:

1 can chickpeas, rinsed

Heat oven to 350. Dry chickpeas with a paper towel and then spread in a single layer on a baking sheet. Mist with olive oil and bake until crispy, about 30 mins. 

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• For a single serving: Mix 2 tablespoons dressing with greens of your choice, and then top with 1/2 cup chickpeas, and 1/4 of veggie mixture.