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Sheet Pan Salad with Zippy Shallot Herb Dressing Ingredients Roasted Veg & Chickpeas 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon ground coriander teaspoon sumac 1 large delicata squash, seeded and cut into inch slices (3-4 cups sliced squash total) 3 tablespoons olive oil, divided 1 19 oz can chickpeas, drained and rinsed (about 2 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 cup fresh basil leaves, lightly packed cup roughly chopped chives 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup teaspoon Tamari sea salt and ground black pepper, to taste cup olive oil Salad Assembly 1 head Boston/Bibb lettuce, leaves torn 2 big handfuls baby arugula cup toasted walnuts, chopped Equipment Blender Notes Garnish with toasted pumpkin seeds for a completely nut-free dish

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I thought Id share some cute ideas I found incase you find yourself in a last minute predicament