Roasted Vegetables Salad
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 566
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 43
- Dietary Fiber
- 8
- Sugar
- 16
- Protein
- 13
- Cholesterol
- 10
- Sodium
- 906
- Total: 40 min
- Active: 10 min
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
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
Directions
- 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.