Roasted Fall Vegetable Salad

There’s nothing that I enjoy more than Fall in the Midwest. I’m a big advocate for sustainable foods, which means switching up my usual cooking routine from season to season. Fall happens to be my favorite season because of all the varieties of squash, apples, and cruciferous vegetables, like brussels sprouts. These flavors tend to get even better when exposed to dry heat, like roasting. The natural sugars begin to caramelize and add depth to these already delicious veggies. This roasted fall vegetable chopped salad delivers all of the fall flavors in one bite. The sweet yet tangy pomegranate vinaigrette takes this salad to the next level. I’m convinced that this Fall chopped salad will pursue any meat eater that vegetables are the true star of the table this fall and winter season.

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Roasted Fall Veggie Chopped Salad with Pomegranate Vinaigrette

Serves 3-4 as an entrée, 6-8 as a side dish

Ingredients:

For Chopped Salad:

2 cups butternut squash, medium dice

1 cup parsnips, medium dice

4 cups brussels sprouts, quartered

2 tablespoons olive oil

½ teaspoon salt

1/8 teaspoon black pepper

½ teaspoon dried thyme

2 apples, medium dice

¼ cup pecans, toasted then roughly chopped

For Pomegranate Vinaigrette:

1 cup pomegranate juice

1 tablespoon maple syrup

3 tablespoons olive oil

2 teaspoons red wine vinegar

½ teaspoon Dijon mustard

Salt and pepper, to taste

Preparation:

Preheat oven to 375 degrees and gather all ingredients and equipment needed. While the oven is preheating, heat pomegranate juice over medium-high heat until it comes to a boil. Reduce heat to simmer until the pomegranate juice has reduced to a little less than a ¼ cup, this should take 15 minutes. Remove from stove and cool

Now, toss butternut squash, parsnips, and brussels sprouts on a sheet tray with olive oil, salt, pepper, and thyme. Bake for 15-18 minutes or until vegetables are tender.

Once the pomegranate reduction has cooled, whisk together maple syrup, olive oil, vinegar, Dijon mustard, and salt and pepper to taste until emulsified.

Toss the roasted vegetables with the diced apple and toasted pecans, drizzle with the pomegranate vinaigrette and enjoy!

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