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Easy & Delicious Sheet Pan Winter Salad
sheet pan dinner
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Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 head broccoli or 1 bag of frozen broccoli
  • 2 whole beets or 1 bag of frozen beets
  • 8 cups salad greens
  • 2 stalks scallion
Wholesome Carbohydrates & Lean Proteins
  • 2 cans chickpeas
  • 1 cup unsweetened plain greek yogurt
Healthy Fat
  • 1/2 cup roasted almonds
  • 2 tablespoons olive oil
Seasonings
  • 1/2 teaspoon red chili flake
  • 1 teaspoon rosemary
  • 2 cloves garlic
  • 1 lemon juiced
  • 3 oz asiago or Parmesan cheese
  • 15-20 whole peppercorns or 1/2 teaspoon freshly cracked black pepper
Cook Time 30 minutes
Servings
people
Ingredients
Veggies
  • 1 head broccoli or 1 bag of frozen broccoli
  • 2 whole beets or 1 bag of frozen beets
  • 8 cups salad greens
  • 2 stalks scallion
Wholesome Carbohydrates & Lean Proteins
  • 2 cans chickpeas
  • 1 cup unsweetened plain greek yogurt
Healthy Fat
  • 1/2 cup roasted almonds
  • 2 tablespoons olive oil
Seasonings
  • 1/2 teaspoon red chili flake
  • 1 teaspoon rosemary
  • 2 cloves garlic
  • 1 lemon juiced
  • 3 oz asiago or Parmesan cheese
  • 15-20 whole peppercorns or 1/2 teaspoon freshly cracked black pepper
sheet pan dinner
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Recipe has been added to your Shopping List
Instructions
  1. Preheat oven to 425 degrees F. Line a baknig sheet with foil or parchment paper.
  2. Chop broccoli and beets into equal, bite-sized pieces and place on baking sheet. Toss with olive oil, a pinch of salt and red chili flake.
  3. Add chickpeas onto same baking sheet and toss with olive oil, salt and rosemary. Bake entire sheet pan for 20 minutes or until items are golden brown and tender.
  4. While veggies bake, add yogurt, scallion, garlic, lemon juice, cheese and a pinch of salt to a blender. Blend until dressing is thick and smooth. If dressing is too thin, add 1/4 cup more yogurt. If too thick, add a tablespoon of water, one by one, until desired consistency is reached.
  5. Place salad greens into 4 bowls and top with roasted veggies and 1/3 cup of chickpeas each. Drizzle dressing over salad and top with crushed almonds and extra scallion. Serve with a side of multigrain crusty bakery bread if desired.
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

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