Roasted Fall Veggie Salad

This salad combines your favorite fall veggies in a simple preparation.  A zesty lemon vinaigrette and tart pomegranate seeds create a bright contrast to the earthy roasted veggies.

 

Ingredients

  • Makes 8 side size, or 4 meal size servings 
  • 4 cups butternut squash, cut into ½-inch cubes
  • 4 cups (about 1 pound) Brussels sprouts, sliced diagonally
  • ½ head cauliflower, cut into 1-inch florets (about 3 heaping cups)
  • 1/3 cup pomegranate seeds
  • ¼ cup roasted, salted pumpkin seeds
  • 2 lemons
  • 2 TBSP olive oil
  • 1 TBSP honey
  • ½ tsp sea salt
  • ½ tsp freshly cracked pepper
  • Extra olive oil, salt, and pepper for roasting veggies
  • Fresh chopped Italian parsley, optional for garnish

 

Preparation

*The preparation process is a bit lengthy but well worth it for the large batch this recipe makes!

 

  • Prepare the veggies in batches. Heat oven to Hi Broil, with an oven rack on the top shelf.  Prepare a large, rimmed baking sheet with foil and non-stick cooking spray.
  • Spread the butternut squash onto the baking sheet and toss with a conservative amount of olive oil, salt, and pepper. Place under the broiler for 3 minutes.  Toss the squash and place back under the broiler for 3 minutes.  Remove squash into a large serving dish and spread out to cool.
  • Spread the Brussels sprouts onto the baking sheet and toss with a conservative amount of olive oil, salt, and pepper. Place under the broiler for 3 minutes.  Toss the sprouts and place back under the broiler for 3 minutes.  Repeat this step 1-2 more times until the sprouts are crisp and golden.  Remove the sprouts from the dish with the squash.
  • Move the oven rack to the middle shelf. Spread the cauliflower on the baking sheet and toss with a conservative amount of olive oil, salt, and pepper. Place under the broiler for 5 minutes.  Toss and place back under the broiler for 5 minutes.  Repeat this step one more time, or until the cauliflower is golden and starts to soften.  Add the cauliflower to the serving dish.
  • Zest both lemons into a small bowl. Add the juice of both lemons along with the olive, honey and ½ tsp (each) salt and pepper to the bowl.  Whisk until well combined.
  • Gently toss the dressing into the veggies while they are still warm. Then toss the pomegranate and pumpkin seeds into the veggies.
  • Serve warm or chilled. Optional to sprinkle chopped parsley over the top.