Pumpkin-Roasted Veggie Salad with Cranberry Vinaigrette
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 cup pumpkin cubed
- 1 cup Brussels sprouts halved
- 1 cup butternut squash cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup walnuts chopped
- 4 cup mixed salad greens
- 1/4 cup cranberry juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/3 cup olive oil for vinaigrette
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C).
- Place cubed pumpkin, Brussels sprouts, and butternut squash on a baking sheet.
- Drizzle vegetables with 1 tablespoon olive oil, and sprinkle with salt and pepper.
- Toss the vegetables to coat them evenly.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- In a small mixing bowl, whisk together cranberry juice, apple cider vinegar, honey, 1/3 cup olive oil, and Dijon mustard to make the vinaigrette.
- Allow the roasted vegetables to cool for 10 minutes after removing them from the oven.
- In a large mixing bowl, combine the salad greens, roasted vegetables, dried cranberries, and chopped walnuts.
- Drizzle the cranberry vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for later use.
Notes
For extra flavor, consider adding a sprinkle of feta cheese or goat cheese on top of the salad before serving. Be sure not to overcrowd the baking sheet when roasting the vegetables to ensure they cook evenly and caramelize beautifully. Adjust the sweetness of the vinaigrette to your preference by adding more or less honey.
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