ROASTED VEGETABLES SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. 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.
- Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
- In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Qeen 309
qeen_3@yahoo.comI'm so glad I found this recipe.
Javeria Faisal
f91@gmail.comThis salad is a great way to get your daily dose of vegetables.
Ahsan fareed
f60@yahoo.comI love the tangy dressing.
insaf insaf
i_i91@gmail.comThis salad is so easy to make.
Chris Mocahbee
c_mocahbee@gmail.comI'm not a fan of roasted vegetables, but I love this salad.
Just- Hi
j36@yahoo.comThis salad is a great way to use up leftover vegetables.
janet chase
j_c97@gmail.comI love the smoky flavor of the roasted vegetables.
status LovErS
loversstatus81@aol.comThis salad is perfect for a summer picnic or barbecue.
Ahmed Shaair
ahmed-shaair@yahoo.comI'm so glad I found this recipe. It's a healthy and delicious way to enjoy roasted vegetables.
Xionna Fulton
fultonxionna32@yahoo.comThis salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Brody Slaughter
s@hotmail.comI love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Dorape Sunil
dsunil@yahoo.comThis salad is so versatile. I've made it with different combinations of vegetables and dressings, and it's always delicious.
Mirtel-Maris M
m@gmail.comI'm not usually a fan of roasted vegetables, but this salad changed my mind. The combination of the sweet roasted vegetables and the tangy dressing is amazing.
O Dev
o_dev38@gmail.comThis salad is a great way to use up leftover roasted vegetables. I always have some on hand in my fridge, so it's easy to throw together a quick and healthy meal.
Atukwatse Denis
denis.atukwatse24@gmail.comI love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some grilled chicken or tofu to make it a more complete meal.
demazia Glenn
glenn_d87@hotmail.comThis salad was a hit at my last party! The roasted vegetables were perfectly caramelized and the dressing was light and flavorful. I will definitely be making this again.