Roasted Fall Vegetable Salad Recipe

Serve this roasted fall vegetable salad with fresh herbs and squash and sprouts that are in season.  

– 2 cups halved Brussels sprouts (10 ounces) – 2 cups coarsely chopped butternut squash – 1 red bell pepper, cut into 3/4-inch piece – 1 red onion, cut into 3/4-inch piece – 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 chive

Ingredient

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1

Warm the oven up to 425 degrees F (220 degrees C). Put foil on a large baking sheet.   

Instruction

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2

Place Brussels sprouts, squash, bell pepper, and red onion on baking sheet. Apply 2 teaspoons oil. Season with salt and pepper and coat.  

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3

Roast vegetables for 20 minutes in the preheated oven, stirring halfway through, until browned and soft. Cool 10 minutes.  

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4

To make the vinaigrette, mix the mustard, herbs, garlic, and vinegar in a big bowl using a whisk.   

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5

Slowly add the last 2 tablespoons of oil while whisking. Keep doing this until the oil is fully mixed in and the sauce is smooth and creamy.  

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6

Toss vegetables in vinaigrette. Let cool to room temperature (or chill covered for 1 week). Sprinkle pepitas on salad before serving.  

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