Dig into this roasted fall vegetable salad that pairs in-season squash and sprouts with toasted pepitas and fresh herbs.
Ingredients
- Brussels sprouts (10 ounces): 2 cups (halved)
- butternut squash: 2 cups (coarsely chopped)
- red bell pepper, cut into 3/4-inch pieces: 1 piece
- red onion, cut into 3/4-inch pieces: 1 piece
- olive oil: 4 Tbsp (divided)
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- red wine vinegar: 1 Tbsp
- fresh herbs, such as parsley or chives: 1 Tbsp (chopped)
- clove garlic: 1 piece (minced)
- Dijon mustard: 1 tsp
- pepitas (pumpkin seeds): 2 Tbsp (toasted)
Metric Conversion
Stages of cooking
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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.
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Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.
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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.
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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.
