HCA West Florida Division - December 29, 2020
by Najla Al Nassar, PhD, RD, LDN

In Florida, we enjoy the sunshine and beaches but we miss out on some of the fall season when the leaves change from deep green to vibrant colors of oranges, reds, and yellows.  Colder winter weather calls for delicious warm recipes that are healthy and full of colors. This easy salad is full of antioxidants. You can add different types of vegetables as desired. For extra protein, you can add chickpeas. This salad is vegan but you can add grilled chicken for a non-vegan option.


For the salad: 

  • 2 squash, halved lengthwise, seeds removed, cut into 1/2 inch slices 
  • 2 small beets, peeled and diced 
  • ½ cup of sliced red or yellow peppers
  • 2 green or yellow zucchini
  • 1 red onion, sliced into half rings (if desired)
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 2 cups fresh arugula (or any mixed greens)

For the dressing: 

  • 1 avocado
  • 1-2 clove garlic
  • Salt & pepper to taste
  • 1/2 large lemon (juice)
  • 2-3 Tbsp water 


  1. Preheat the oven to 420 degrees (F). 
  2. Add vegetables in a large bowl. Gently toss with olive oil and spices, then add to a baking sheet. 
  3. Bake for 25-30 minutes.  Veggies will be done when they are fork tender and slightly caramelized. 
  4. While veggies are baking, prepare dressing by adding avocado, garlic, lemon, salt, and pepper to a small blender or food processor. Blend until smooth, adjust seasonings as desired.
  5. To serve, top fresh arugula (or greens) with roasted veggies and drizzle with dressing. Add 2 spoons of chickpeas, if desired, for extra protein.