Description
Hearty, colorful, and bursting with seasonal flavor, this roasted fall vegetable salad is everything you crave in a cozy side dish or light main. With caramelized squash, crispy Brussels sprouts, and a tangy herb vinaigrette, it’s the perfect way to celebrate autumn on a plate.
Ingredients
2 cups halved Brussels sprouts (10 oz)
2 cups coarsely chopped butternut squash
1 red bell pepper, cut into ¾-inch pieces
1 red onion, cut into ¾-inch pieces
4 tbsp olive oil, divided
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp red wine vinegar
1 tbsp chopped fresh herbs (parsley or chives)
1 small clove garlic, minced
1 tsp Dijon mustard
2 tbsp toasted pepitas (pumpkin seeds)
Instructions
Preheat oven to 425°F (220°C).
Toss Brussels sprouts, squash, bell pepper, and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet.
Roast for 25–30 minutes, stirring halfway, until tender and golden brown.
In a bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, herbs, garlic, and Dijon mustard for the dressing.
Let veggies cool slightly, then toss with dressing and sprinkle with toasted pepitas.
Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 230 / serving
- Sugar: 7g / serving
- Sodium: 270mg
- Fat: 15g / serving
- Carbohydrates: 20g / serving
- Fiber: 5g / serving
- Protein: 4g / serving