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Roasted vegetable autumn chopped salad

Ingredients

  • 1 medium butternut squash
  • 1 12 ounce bag fresh brussels sprouts
  • 1/3 cup dried cranberries
  • 1/2 cup arugula
  • 1/2 cup spinach

balsamic dijon mustard vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 dash salt
  • 1 dash pepper

Instructions

  1. Preheat oven to 400 degrees

  2. peel and chop butternut squash.  remove the flesh and save the seeds.  

  3. chop the brussels sprouts

  4. Toss the butternut squash with olive oil, salt, and pepper. 

  5. Cook the vegetables in the oven for 20-25 minutes. 

  6. Clean and dry the squash seeds. bake them in the oven for the last 10 minutes of the baking process with the vegetables.

  7. Toss the vegetables in a bowl with arugula, spinach, squash seeds, and dried cranberries. 

  8. Top with the balsamic-dijon mustard vinegarette. 

  9. You can serve while these vegetables are still warm or after they cool.  The salad will be delicious either way.