Roasted Vegetables Salad
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 medium
Squash (delicata, unpeeled)1 cup
Pumpkin Seed3 tbsps
Olive Oil1 cup
Currants110 g
Crumbled Goat Cheese1 cup
Extra-Virgin Olive Oil1 cup
Balsamic Vinegar1.5 tsps
Dijon Mustard1 clove
Garlic (smashed and minced)Directions:
1
Preheat the oven to 425 degrees F
2
Cut the squash vertically down the center and use a spoon to scrape out the seeds
3
Cut the squash into 2-inch pieces or half-moons
4
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
5
Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes
6
Test for doneness with the tip of a sharp knife; it should go through the vegetables easily
7
Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese
8
In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined