adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Fall Vegetable Salad
Roasted Fall Vegetable Salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Roasted butternut squash and Brussels sprouts salad with pepitas, herbs, and tangy mustard dressing - enjoy warm or cold.
Ingredients:
  • 2 cups halved Brussels sprouts (10 ounces)
  • 2 cups coarsely chopped butternut squash
  • 1 large red bell pepper, cut into 3/4-inch pieces (11/2 cups)
  • 1 medium red onion, cut into 3/4-inch pieces (1 cup)
  • 4 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh herbs, such as parsley or chives
  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoon pepitas (pumpkin seeds), toasted
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) while you line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on the sheet. Drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss everything together to coat evenly.
  • Place colorful vegetables in the sizzling oven, giving them a gentle mix midway. Roast until beautifully browned and soft, around 20 minutes. Allow to cool for 10 minutes.
  • Prepare the vinaigrette by combining vinegar, herbs, garlic, and mustard in a large bowl. Gradually mix in the remaining 2 tablespoons of oil while whisking until the dressing is smooth and creamy.
  • Combine the vegetables with the vinaigrette in a bowl and mix gently. Allow the salad to reach room temperature or refrigerate it, covered, for up to 1 week. Sprinkle the salad with pepitas just before serving.

Similar Recipes