Sheet Pan Salad
Sheet pan dinners are one of my favorite ways to make a meal. They make clean up go by way faster and ensure that my whole meal is ready to eat at the same time. As someone who doesn’t look forward to dishes and struggles to time dinner properly, what more could I want?
But after a while, I always end up finding sheet pan dinners a bit repetitive. There are only so many combinations of veggies, meat, and carb I can cook in the oven with a uniform marinade. Plus, I usually eat these meals for dinner, since I like lighter meals like grain bowls or salads for lunch. So I set out to make a sheet pan LUNCH to solve both of these dilemmas.
I ended up making a sheet pan salad, which is perfect for lunch or as a side for dinner. The salad becomes crispy while the roasted veggies tender... it really has a beautiful flavor and texture profile, and takes only a bit of work (not to mention only three minutes to clean up).
Have you ever made a sheet pan salad before? Would you try making one?
- 4 cups washed (and dried) arugula
- 1 Honey crisp (or other sweet) apple
- Arils (seeds) of ½ pomegranate
- 2 small delicata squash
- 1 small zuchinni
- 4 tbs EVOO
- 1 tbs rice vinegar
- 1 tsp Dijon mustard
- Optional: Savory granola
Preheat the oven to 425. As the oven heats, keep the sheet pan within the oven. This will help the salad crisp up later.
In a bowl, whisk the rice vinegar with the Dijon mustard. Next, begin pouring in the olive oil, whisking it in thoroughly as you pour. Add salt and pepper to taste.
Wash and prep the delicata, making sure to scoop out the insides. Wash the zucchini. Slice both squashes into ½ inch rounds. Toss all squash in a bowl with one tablespoon of the dressing. Once the oven is heated, remove the tray and place all squash onto the pan, spreading evenly across. Place in the oven and roast for twenty minutes or until tender.
Next, while the squash roasts, wash, core, and chop the apple. Toss the apple and pomegranates with 1 tbs of dressing. Once the squash is tender, drop the oven’s heat to 325 and add the fruit to the sheet pan. Place back into the oven and cook for 8 minutes.
Finally, remove the pan and add the undressed arugula. Place into the oven for another 2-3 minutes, or until the arugula is crispy, but still green. Remove from the oven. Drizzle on the remaining dressing across the top of the pan. Optional: top with savory granola for an extra texture contrast :) Serve hot and enjoy!