Broccoli, Apple, & Cheddar Salad with Creamy Honey Mustard Vinaigrette - Making Thyme for Health

Step 1

Preheat the oven to 425°F then grease or line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and coat in one half of a tablespoon of olive oil. Bake in the oven for 10 minutes.

Step 2

Add the broccoli to a separate baking dish/sheet and coat with the remaining tablespoon of olive oil and salt & pepper. After the timer is up for 10 minutes, add the broccoli to the oven (leaving chickpeas in the oven as well) and bake for additional 12 minutes.

Step 3

In a small bowl, toss the pecans with the second half of a tablespoon of olive oil, maple syrup and a pinch of salt. After the 12 minutes is up, add the pecans to the baking sheet with the chickpeas and continue to cook for 6-7 additional minutes.

Step 4

Meanwhile, prepare the dressing by stirring all ingredients together in a small bowl and then layer the spinach into separate serving bowls.

Step 5

Remove the broccoli, chickpeas, and pecans from the oven and arrange on top of the spinach. Top with diced apple and cheddar cheese and serve with dressing.

Step 6

To save for later, place everything except for the apples and the dressing in an airtight container and store in the refrigerator for up to 3 days. Add apples and dressing when ready to serve.