Salad recipe is a REAL Northwest Living in-house recipe. Dressing courtesy of Healthy Seasonal Recipes
For the Salad
(Measure with your heart):
butternut squash or sweet potatoes
mixed greens or kale
For the Apple Cider Vinegar Salad Dressing:
1 small shallot
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp. dijon mustard
2 tsp. honey
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 425°F and line a baking sheet with parchment paper.
Peel butternut squash. Cut in half. Discard the seeds by scooping them out. Cut the squash into cubes and place on half the baking sheet.
Dry and rinse your chickpeas. Spread them on a kitchen towel and pat dry. (They must be dry before drizzling with olive oil or they won't crisp up in the oven.) Place on the other half of the baking sheet. Toss squash and chickpeas with olive oil and a generous amount of salt and pepper. Bake for 35 minutes, until squash is tender and chickpeas are crisp.
While that is cooking, it's time to prepare your dressing. Throw all the ingredients into a blender, or blend with an immersion blender in a small bowl, until smooth. You can store the dressing up to one week if you have leftovers.
Once your squash and chickpeas are done roasting, throw all your ingredients into a large bowl, tip with your homemade dressing, and enjoy!