
Pre-heat the oven to 375F.
Toss each chopped vegetable and the chickpeas one by one in 1 teaspoon oil, ½ tsp pumpkin spice and salt. Place row by row on a parchment lined baking sheet. You can also combine all the vegetables and chickpeas and toss them together with the oil, salt and pumpkin spice if impressing your guests with a pretty presentation isn’t a priority.
Roast the vegetables for 30-40 minutes until cooked through.
While the veggies cook, whisk together the tahini, lemon juice, salt, pumpkin spice and maple syrup adding 1-2 teaspoons of water to thin out the dressing.
Assemble your salad. Place the Little Leaf Farms Sweet Baby Butter Leaf lettuce on a large platter. Arrange the roasted vegetables and chickpeas in neat rows across the lettuce. Drizzle with the tahini dressing. Top with dollops of goat or vegan cheese, drizzle with the balsamic vinegar and finish with the mint leaves.
Toss and serve right away.
Ingredients
Directions
Pre-heat the oven to 375F.
Toss each chopped vegetable and the chickpeas one by one in 1 teaspoon oil, ½ tsp pumpkin spice and salt. Place row by row on a parchment lined baking sheet. You can also combine all the vegetables and chickpeas and toss them together with the oil, salt and pumpkin spice if impressing your guests with a pretty presentation isn’t a priority.
Roast the vegetables for 30-40 minutes until cooked through.
While the veggies cook, whisk together the tahini, lemon juice, salt, pumpkin spice and maple syrup adding 1-2 teaspoons of water to thin out the dressing.
Assemble your salad. Place the Little Leaf Farms Sweet Baby Butter Leaf lettuce on a large platter. Arrange the roasted vegetables and chickpeas in neat rows across the lettuce. Drizzle with the tahini dressing. Top with dollops of goat or vegan cheese, drizzle with the balsamic vinegar and finish with the mint leaves.
Toss and serve right away.