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Broccoli, Chickpea, Sausage Salad.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1- 15 oz can of Chickpeas drained
  • 4 Cups of Broccoli Florets
  • 1 al fresco Salad Night Rotisserie Style Chicken Sausage sliced
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion Powder
  • ½ Tsp. Paprika
  • ½ Tsp. Salt
  • ½ Tsp. Black Pepper
  • 1 Tbsp. Orange zest
  • 2 Tbsp. of Olive Oil plus more for drizzling
  • 2 Tbsp. of Red Wine Vinegar
  • 2 Tbsp. of Orange Juice
  • 1 Tbsp. of Honey
  • 1 Tsp. of Dijon
  • Salt and Pepper
  • ⅓ Cup of Sliced Almonds
  • ⅓ Cup of Dried Cranberries
  • Wild Rice or Mixed Greens for serving

Instructions
 

  • Preheat oven to 425 degrees.
  • Arrange drained chickpeas, broccoli florets, and sliced al fresco Salad Night Rotisserie Style Chicken Sausage on a rimmed baking sheet. Drizzle with olive oil over the ingredients and season with the spice mixture: garlic powder, onion powder, paprika, salt and pepper, and orange zest. Roast this mixture in the oven for 25 minutes, tossing the ingredients halfway through.
  • While the sausage, broccoli and chickpeas roast in the oven, prepare the dressing: combine olive oil, red wine vinegar, orange juice, honey and dijon in a mason jar. Season with salt and pepper before sealing the jar and shaking vigorously to combine.
  • Remove the baking sheet from the oven and toss with half of the dressing, sliced almonds and dried cranberries.
  • Divide over mixed greens or wild rice to serve, use remaining dressing over each portion.