Roasted Vegetables Salad

Total Time:
40 min
10 min
30 min

5 servings

  • 2 medium delicata squash, unpeeled
  • 2 cups Brussels sprouts, cut in half through the stem
  • 1/2 cup pumpkin seeds
  • 3 tablespoons olive oil
  • 2 medium turnips, cut into 1 1/2-inch wedges
  • 2 carrots, cut into 2-inch pieces
  • Kosher salt and ground black pepper
  • Balsamic Vinaigrette, recipe follows
  • 1 cup fresh parsley leaves
  • 1/2 cup currants
  • 4 ounces crumbled goat cheese
  • Balsamic Vinaigrette:
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 clove garlic, smashed and minced
  • Kosher salt and ground black pepper
  • Preheat the oven to 425 degrees F.

  • Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.

  • Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.

Balsamic Vinaigrette:
  • In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

  • Yield: 1 cup

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