Ready within 45 minutes, this easy sheet pan salad with zippy shallot herb dressing is a satiating, but still light, vegan dinner option. It comes together with simple ingredients, like mellow delicata squash, canned chickpeas, broccoli, shallots, and spices. Veggies and chickpeas get crisped on a sheet pan in the oven and are then tossed with the greens and dressing. 

I love building up a sheet pan salad and serving it right from there. Usually I’m roasting at least one component for my dinner salads, so the baking sheet is already in play. It also gives you lots of room to evenly distribute ingredients when assembling. I line with parchment paper for easier cleanup!

The flavor combination in this salad is sublime. The squash is a bit sweet, the crispy-browned broccoli floret edges are crave-worthy, and I love the chewy chickpeas coated in spices. All of these flavors make a nice contrast to the tender bibb lettuce, peppery arugula, and of course our dressing.

With this blender dressing, I combine, fresh basil and chives, a chopped shallot, champagne vinegar, and some pantry staples. It’s lush, pretty green, and has an overall sharp, zesty, and balanced flavor. I blend mine up in a small, personal blender since we make an amount that’s perfect for this recipe. If you don’t like the pungency of shallot, this may not be the dressing for you!

This is exactly the kind of dish I go for when it’s a bit cooler and I’m craving my greens and veggies. The lettuces wilt a tiny bit with the warm roasted vegetables and chickpeas, which adds a comforting edge. The sharp dressing elevates everything, walnuts add some crunch, and it’s just a really feel-good recipe overall.

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Sheet Pan Salad with Zippy Shallot Herb Dressing

Sheet pan salad with zippy shallot herb dressing is a satisfying vegan dinner salad that comes together in 45 minutes. Tender sweet squash, roasted broccoli, chickpeas for satiation, fresh greens, and a zippy homemade dressing that you'll want to put on everything.

4.82 from 11 reader reviews

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings 2 -4

Ingredients

Roasted Veg & Chickpeas

• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon sumac
• 1 large delicata squash, seeded and cut into ¼ inch slices (3-4 cups sliced squash total)
• 3 tablespoons olive oil, divided
• 1 19 oz can chickpeas, drained and rinsed (about 2 ½ cups chickpeas)
• 1 broccoli crown, cut into florets (3 cups florets total)
• sea salt and ground black pepper, to taste

Creamy Shallot Herb Dressing

• 1 medium shallot, peeled and rough-chopped
• ¼ cup fresh basil leaves, lightly packed
• ¼ cup roughly chopped chives
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• ½ teaspoon Tamari
• sea salt and ground black pepper, to taste
• ⅓ cup olive oil

Salad Assembly

• 1 head Boston/Bibb lettuce, leaves torn
• 2 big handfuls baby arugula
• ¼ cup toasted walnuts, chopped

Equipment

• Blender

Notes

• Garnish with toasted pumpkin seeds for a completely nut-free dish.
• If you have them on hand, a sprinkle of pomegranate seeds would be so beautiful on this salad!
• If there’s a soft, vegan “goat”-style cheese that you love, crumbling some on top is a delicious addition to this salad.

Instructions

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• Make the spice blend. In a small bowl, stir together the garlic powder, cumin, coriander, and sumac. Set aside.
• Place the sliced squash in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the squash out over a section of the baking sheet, keeping it all in a single layer.
• Dry the chickpeas with a clean kitchen towel and transfer them to the large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle another ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the chickpeas out over a section of the baking sheet, keeping them in a single layer. Leave a space on the baking sheet for the broccoli, which will be added later.
• Pop the baking sheet into the oven and set a timer for 15 minutes. Add the broccoli florets to the bowl and toss with the remaining spice blend, remaining tablespoon of olive oil, salt, and pepper. When the 15 minute timer goes off, remove the baking sheet from the oven. Stir up the chickpeas and flip the pieces of squash over. Add the broccoli to the empty space.
• Pop the baking sheet back into the oven for another 15 minutes. When the squash is tender and the broccoli has some golden brown edges, you’re good to go.
• While the second stage of the roast is happening, make the dressing. In an upright blender, combine the shallot, basil, chives, champagne vinegar, Dijon mustard, maple syrup, Tamari, salt, pepper, and olive oil. Blend on high until completely smooth. Give it a taste and adjust seasoning if necessary. Set aside.
• In the large bowl that you tossed the veg and chickpeas in, add the torn lettuce and arugula. Season with salt and pepper and toss.
• Once the vegetables and chickpeas are done roasting, pull them out of the oven and toss them with the lettuce and arugula, right on the baking sheet. Drizzle with the shallot herb dressing, and top with the chopped walnuts. Enjoy immediately!

Author: Laura Wright

Course: Main Course, Salad

Diet: Gluten Free, Vegan

Keyword: roasted squash salad, sheet pan salad