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.
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Qeen 309
[email protected]I'm so glad I found this recipe.
Javeria Faisal
[email protected]This salad is a great way to get your daily dose of vegetables.
Ahsan fareed
[email protected]I love the tangy dressing.
insaf insaf
[email protected]This salad is so easy to make.
Chris Mocahbee
[email protected]I'm not a fan of roasted vegetables, but I love this salad.
Just- Hi
[email protected]This salad is a great way to use up leftover vegetables.
janet chase
[email protected]I love the smoky flavor of the roasted vegetables.
status LovErS
[email protected]This salad is perfect for a summer picnic or barbecue.
Ahmed Shaair
[email protected]I'm so glad I found this recipe. It's a healthy and delicious way to enjoy roasted vegetables.
Xionna Fulton
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Brody Slaughter
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Dorape Sunil
[email protected]This salad is so versatile. I've made it with different combinations of vegetables and dressings, and it's always delicious.
Mirtel-Maris M
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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.