CookPal AI
Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad

Cost $8, save $7

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 2 cups Brussels sprouts (10 ounces)
    • 2 cups butternut squash

  • Condiments & Oils

    • 4 tablespoons olive oil, divided
    • 🧂 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon red wine vinegar
    • 🧄 1 clove garlic, minced
    • 1 teaspoon Dijon mustard

  • Herbs & Toppings

    • 1 tablespoon fresh herbs
    • 2 tablespoons pepitas

STEPS

1

Preheat the oven to 425°F (220°C). Line a large baking sheet with foil. Spread Brussels sprouts and squash on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.

2

Roast vegetables in the oven, stirring halfway through, until browned and tender, about 20 minutes. Let the vegetables cool for 10 minutes.

3

Meanwhile, for the vinaigrette, whisk together red wine vinegar, fresh herbs, minced garlic, and Dijon mustard in a large bowl. Slowly drizzle in the remaining 2 tablespoons olive oil while whisking until creamy.

4

Add the roasted vegetables to the bowl with the vinaigrette and toss well. Serve immediately or let cool to room temperature. Alternatively, you can chill the salad, covered, for up to 1 week.

5

Just before serving, sprinkle the salad with pepitas.

NUTRIENTS

Per 1 serving

🔥

230

Calories

  • 5
    Protein
  • 22
    Carbs
  • 16
    Fats

💡 For added crunch, toast the pepitas before using them as a topping.This salad pairs wonderfully with a protein source, such as grilled chicken or chickpeas, for a more filling main dish.If you're meal-prepping, keep the vinaigrette separate and toss it with the vegetables just before serving to maintain freshness.