Description
A cozy, veggie-forward salad featuring roasted seasonal vegetables, toasted corn, and a zesty lime dressing, perfect for autumn.
Ingredients
- 4 cups mixed leafy greens (romaine, baby kale, or spinach)
- 1 cup roasted sweet corn (fresh or frozen, thawed)
- 1 cup roasted red peppers, sliced
- 1 medium roasted sweet potato, cubed
- 1 cup black beans, rinsed and drained
- 1/2 cup halved cherry tomatoes
- 1 ripe avocado, sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/4 cup toasted pepitas or pumpkin seeds
- 1 grilled halal chicken breast, sliced (or grilled tofu for a vegetarian option)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons lime juice
- 1 tablespoon honey or agave
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and caramelized.
- If using fresh corn, toss ears or kernels with oil and roast until slightly charred. Set aside.
- Season chicken breast with salt, pepper, and cumin. Grill or pan-sear for 6–8 minutes per side until juices run clear, then let rest and slice.
- Whisk together olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper in a bowl until emulsified. Taste and adjust seasoning.
- Combine mixed greens, roasted sweet potato, corn, roasted peppers, black beans, cherry tomatoes, and red onion in a large bowl.
- Drizzle half the dressing and toss gently. Top with sliced chicken, avocado, shredded cheese, and toasted pepitas.
- Serve extra dressing on the side for crisp plates.
Notes
Toast pepitas for extra crunch. Serve warm components to enhance coziness and flavor. Adjust avocado with lime juice to prevent browning if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Grilling
- Cuisine: American