ROASTED VEGETABLES SALAD

Roasted Vegetables Salad image

Provided by Nancy Fuller

Time 40m

Yield 5 servings

Number Of Ingredients 16

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2 medium delicata squash, unpeeled
2 cups Brussels sprouts, cut in half through the stem
1/2 cup pumpkin seeds
3 tablespoons olive oil
2 medium turnips, cut into 1 1/2-inch wedges
2 carrots, cut into 2-inch pieces
Kosher salt and ground black pepper
Balsamic Vinaigrette, recipe follows
1 cup fresh parsley leaves
1/2 cup currants
4 ounces crumbled goat cheese
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed and minced
Kosher salt and ground black pepper

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.