![Roasted Fall Vegetable Salad.](https://cdn.statically.io/img/www.allrecipes.com/thmb/DZcsd9nlt9bq4Atfg7SPIC-P0Fo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8347212-roasted-fall-vegetable-salad-AR1615-4x3-8d073b62c30040d8bd77cfa27ac7eb4c.jpg)
Ingredients
-
2 cups halved Brussels sprouts (10 ounces)
-
2 cups coarsely chopped butternut squash
-
1 red bell pepper, cut into 3/4-inch pieces
-
1 red onion, cut into 3/4-inch pieces
-
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 chives
-
1 small clove garlic, minced
-
1 teaspoon Dijon mustard
-
2 tablespoons pepitas (pumpkin seeds), toasted
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
-
Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.
-
Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.
-
Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.
Nice and Toasty
To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can burn quickly.
Nutrition Facts (per serving)
230 | Calories |
16g | Fat |
22g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 230 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 12% |
Cholesterol 0mg | 0% |
Sodium 320mg | 14% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 6g | 23% |
Total Sugars 6g | |
Protein 5g | 9% |
Vitamin C 110mg | 122% |
Calcium 85mg | 7% |
Iron 2mg | 12% |
Potassium 651mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.