Ingredients:

  • 1 large Sweet Potato (400g), cubed into 1/2-inch pieces
  • 2 cups Brussels Sprouts, halved
  • 3 large Carrots, sliced into 1/2-inch coins
  • 1 Red Onion, cut into 1-inch wedges
  • 1 can (15oz) Chickpeas, drained and patted dry
  • 3 tbsp Roasting Olive Oil (for vegetables)
  • 1/2 cup Roasting Olive Oil (for dressing)
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/4 cup Aged Balsamic Vinegar
  • 2 tbsp Maple Syrup
  • 1 tbsp Dijon Mustard
  • 1 clove Garlic, microplaned
  • 5 oz Baby Arugula
  • 1/2 cup Toasted Pecans
  • 4 oz Crumbled Goat Cheese
  • 1/4 cup Dried Cranberries

Instructions:

  1. Heat the environment. Preheat your oven to 425°F (220°C). Prepare two large heavy duty rimmed sheet pans with parchment paper. Note: Using two pans is the only way to avoid the steam trapping effect of overcrowding.
  2. Prep the legumes. Ensure chickpeas are bone dry using paper towels. Note: If they feel tacky, they aren't dry enough; keep rubbing until they feel smooth.
  3. Season the roots. In a large bowl, toss the 400g of cubed sweet potatoes, sliced carrots, and onion wedges with half of the roasting olive oil, 1 tsp smoked paprika, and 1 tsp sea salt.
  4. Prep the greens. In a separate bowl, toss the halved Brussels sprouts and dried chickpeas with the remaining roasting oil and a pinch of salt. Spread onto the second tray.
  5. Apply the heat. Roast for 30-35 minutes. Toss halfway through until the edges are caramelized and mahogany colored.
  6. Create the emulsion. While roasting, combine balsamic vinegar, maple syrup, Dijon mustard, 1/2 cup olive oil, and microplaned garlic in a mason jar. Shake vigorously until the liquid looks uniform and thick.
  7. Coat the greens. In a large stainless steel bowl, lightly toss the 5 oz of baby arugula with a small amount of dressing. Note: Don't use it all yet; you want to save some for the final drizzle.
  8. Combine elements. Add the warm roasted vegetables, toasted pecans, goat cheese, and dried cranberries to the arugula bowl.
  9. Final touch. Drizzle with the remaining dressing and serve immediately while the vegetables are still warm. Roasted vegetables continue to cook for a minute or two after they leave the oven due to residual heat. This is why we toss them into the salad while they are active. The arugula will soften just enough to lose its rigidity, making the whole bowl feel cohesive.