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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