Name: Roasted Vegetables Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 5 servings
Ingredients: 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; 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

Directions

Watch how to make this recipe.

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.