Description
This Autumn Roasted Vegetable Salad is a colorful and flavorful dish that celebrates the best produce of the season. Roasted butternut squash, Brussels sprouts, and beets are combined with a tangy balsamic vinaigrette for a delicious and healthy salad.
Ingredients
For the Salad:
- 1 small butternut squash, peeled and diced
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and beets with olive oil, salt, and pepper.
- Roast the vegetables: Spread the vegetables in a single layer on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: Transfer the roasted vegetables to a serving platter, drizzle with the balsamic vinaigrette, and toss to combine.
- Serve: Serve the salad warm or at room temperature.
Notes
- This salad is versatile and can be customized with your favorite seasonal vegetables.
- You can add nuts or cheese for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
