cherry image
Sheet Pan Salad with Creamy Shallot Herb Dressing⏱ 45 min total
Recipes

Sheet Pan Salad with Creamy Shallot Herb Dressing

Per 1 serving · 745 g · 20 ingredients

Calories
629
32%
of a 2,000 cal day
  • Protein
    23g
    14% of calories
  • Carbs
    62g
    37% of calories
  • Fat
    36g
    49% of calories
Portion
  • ✓ Cholesterol free

At a glance

One serving of Sheet Pan Salad with Creamy Shallot Herb Dressing (745 g) has 629 calories, with 23 g of protein, 62 g of carbohydrates and 36 g of fat. Most of its energy comes from fat (49% of calories). It is high in protein (47% DV), dietary fiber (75% DV) and Vitamin A (80% DV). Keep an eye on sodium and saturated fat, which provide 42% and 22% of the daily value.

Per 100 g
84cal
low energy density
Protein per 100 cal
3.7g
Net carbs
41g
carbs minus fiber
Fiber
21g
11 g sugar

High in

20%+ of the daily value

  • Protein47%
  • Dietary fiber75%
  • Vitamin A80%
  • Vitamin C173%
  • Vitamin E30%
  • Vitamin K289%

Good source of

10–19% of the daily value

  • Niacin17%

Watch

20%+ of the daily value

  • Sodium42%
  • Saturated fat22%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 15 minCook 30 min
  1. 1

    Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

  2. 2

    In a small bowl, mix the garlic powder, cumin, coriander, and sumac to create a spice blend. Set aside.

  3. 3

    Toss the sliced squash with 1 tablespoon of olive oil and 1/3 of the spice blend. Season with salt and pepper, then spread in a single layer on the baking sheet.

  4. 4

    Dry the chickpeas, toss with 1 tablespoon of olive oil and another 1/3 of the spice blend. Season with salt and pepper, then spread in a single layer on the baking sheet, leaving space for the broccoli.

  5. 5

    Bake for 15 minutes. Toss the broccoli with the remaining spice blend, olive oil, salt, and pepper. After 15 minutes, stir the chickpeas, flip the squash, and add the broccoli to the baking sheet.

  6. 6

    Bake for another 15 minutes until the squash is tender and the broccoli has golden edges.

  7. 7

    While the vegetables roast, blend the shallot, basil, chives, vinegar, Dijon mustard, maple syrup, soy sauce, salt, pepper, and olive oil until smooth. Adjust seasoning if needed.

  8. 8

    In a large bowl, toss the lettuce and arugula with salt and pepper.

  9. 9

    Combine the roasted vegetables and chickpeas with the lettuce and arugula on the baking sheet. Drizzle with dressing and top with walnuts. Serve immediately.

Vitamins & minerals

Amounts for 1 serving (745 g). Bars show % of the daily value.

Vitamins

NutrientAmount% Daily Value
Vitamin A717 μg
80%
Vitamin C156 mg
173%
Vitamin D0 μg
0%
Vitamin E4 mg
30%
Vitamin K346 μg
289%
Thiamine0.4 mg
31%
Riboflavin (B2)0.4 mg
34%
Niacin3 mg
17%
Vitamin B62 mg
143%
Folate (B9)422 μg
105%
Vitamin B120 μg
0%
Pantothenic acid2 mg
42%
Choline141 mg
26%

Minerals

NutrientAmount% Daily Value
Calcium300 mg
30%
Iron8 mg
102%
Potassium1,736 mg
37%
Magnesium185 mg
44%
Phosphorus472 mg
67%
Zinc4 mg
33%
Copper1 mg
91%
Manganese4 mg
152%
Selenium12 μg
22%
Full breakdown · 43 more nutrients
NutrientAmount% Daily Value
Alanine1 g—
Alpha Linolenic Acid (ALA)0 g—
Alpha carotene34 μg—
Arginine2 g—
Aspartic acid3 g—
Beta carotene8,569 μg—
Caffeine0 mg—
Cystine0.2 g—
Docosahexaenoic Acid (DHA)0 g—
Docosapentaenoic Acid (DPA)0 g—
Eicosapentaenoic Acid (EPA)0 g—
Fluoride0.1 μg—
Fructose3 g—
Galactose0 g—
Glucose2 g—
Glutamic acid4 g—
Glycine1 g—
Histidine0.4 g—
Hydroxyproline0 g—
Isoleucine1 g—
Lactose0.3 g—
Leucine1 g—
Lycopene0 μg—
Lysine1 g—
Maltose0.3 g—
Methionine0.2 g—
Monounsaturated fats17 g—
Phenylalanine1 g—
Polyunsaturated fats12 g—
Proline1 g—
Retinol0 μg—
Serine1 g—
Starch0 g—
Sucrose3 g—
Theobromine0 mg—
Threonine1 g—
Total omega 31 g—
Total omega 66 g—
Tryptophan0.2 g—
Tyrosine0.4 g—
Valine1 g—
Vitamin D20 μg—
Vitamin D30 μg—

Burning 629 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

  • 119min
    Walking (3.5 mph)
  • 76min
    Cycling (moderate)
  • 52min
    Running (6 mph)
  • 89min
    Swimming laps

Common questions

How many calories are in Sheet Pan Salad with Creamy Shallot Herb Dressing?

One serving of Sheet Pan Salad with Creamy Shallot Herb Dressing (1 serving) has 629 calories, which works out to 84 calories per 100 g. That is about 32% of a 2,000-calorie day.

Is Sheet Pan Salad with Creamy Shallot Herb Dressing high in protein?

It provides a solid 23 g of protein per serving (47% of the 50 g daily value), but protein supplies only 14% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Sheet Pan Salad with Creamy Shallot Herb Dressing keto-friendly?

It is hard to fit into a strict keto diet. One serving has 41 g of net carbs and 37% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Sheet Pan Salad with Creamy Shallot Herb Dressing?

962 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Sheet Pan Salad with Creamy Shallot Herb Dressing?

11 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

More recipes

View all