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Arugula Salad with Sheet Pan Veggies

Roasted veggies are always the answer- as a side, over pasta, to prep for a soup, or to contribute to a filling salad. Asparagus, potatoes, carrots, bell peppers, and onion, were roasted in a sheet pan and then placed over an arugula salad tossed in a lemon vinaigrette and topped and pine nuts and roasted chickpeas. Perfect for an easy weekday dinner or a satisfying lunch.

Ingredients: (makes about 4 main course salads)

  • 1 bunch asparagus, ends trimmed and the remainder sliced in two inch pieces

  • 1 pound potatoes (assorted red and white or fingerling), scrubbed and chopped in 1 inch pieces (remove eyes)

  • 1 yellow onion, peeled and chopped in 1 inch pieces

  • 2 carrots, peeled and chopped diagonally in one inch pieces

  • 1 bell pepper (red, yellow or orange) or assorted mini peppers, seeds and stem removed and chopped in 1 inch pieces

  • 2 cups roasted chickpeas (or roast along with veggies)

  • Olive oil

  • Spices: Salt and pepper, garlic powder

  • Herbs: chopped basil, parsley, oregano and/or rosemary

  • Arugula (about 1 cup per serving)

  • Roasted pinenuts (approx 1 T per serving)

For the lemon vinaigrette:

  • 1/2 cup olive oil

  • 3 T white wine vinegar

  • 2 T lemon juice

  • 1 clove garlic, minced

  • 2 T chopped parsley


  1. Preheat oven to 400

  2. Place veggies on baking sheet, try to spread out as much as possible, drizzle with olive oil (a few tablespoons), sprinkle with spices and herbs, mix slightly on the pan

  3. Bake for 30-40 minutes until veggies reach desired roasting level (some like them charred, some don't)

  4. Toss arugula with dressing, about 1 T per 1 cup greens

  5. Plate 1 cup roasted veggies and 1/2 cup chickpeas on top of greens

  6. Sprinkle pinenuts (about 1 T) on top


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