Roasted Fall Vegetable Salad
Prep Time: 15 mins
Cook Time: 20 mins
Cool Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 4
Ingredients:
2 cups halved Brussels sprouts (10 ounces)
2 cups coarsely chopped butternut squash
1 red bell pepper, cut into 3/4-inch pieces
1 red onion, cut into 3/4-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped fresh herbs, such as parsley or chives
1 small clove of garlic, minced
1 teaspoon Dijon mustard
2 tablespoons pepitas (pumpkin seeds), toasted
Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on the prepared baking sheet. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper; toss to coat.
Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.
Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in the remaining 2 tablespoons of oil, whisking until oil is incorporated and dressing is smooth and creamy.
Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.
Notes:
To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can burn quickly.
Nutritional Facts:
Per Serving: 230 Calories
Total Fat 16g
Saturated Fat 2g
Cholesterol 0mg
Sodium 320mg
Total Carbohydrate 22g
Dietary Fiber 6g
Total Sugars 6g
Protein 5g
Vitamin C 110mg
Calcium 85mg
Iron 2mg
Potassium 651mg
Recipe courtesy of All Recipes.com