roasted fall vegetable salad
Soups & Salads
Roasted Fall Vegetable Salad
Dig into this roasted fall vegetable salad that pairs in-season squash and sprouts with toasted pepitas and fresh herbs.
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 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 prepared baking sheet. Drizzle with 2 tablespoons 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 remaining 2 tablespoons 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.
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