My Autumn Roasted Vegetable Salad is a true celebration of the season’s harvest. It is perfect as a side dish or a main course. It can easily be a balanced vegetarian meal with feta or goat cheese and pumpkin seeds sprinkled on top.
Autumn Roasted Vegetable Salad
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 8 Servings
Ingredients
- 2 cups fresh brussel sprouts, ends cut off and sliced in half lengthwise
- 1 small head of purple cauliflower cut into small florets
- 1 small head of green cauliflower cut into small florets
- 1 cup butternut squash cut into small cubes
- ½ cup fresh purple pearl onions peeled and sliced in halves
- ½ cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 2 cups organic mixed greens
- ½ cup balsamic vinegar
- 3 tbsp honey
Instructions
- Preheat oven to 400 degrees F.
- Place all vegetables, olive oil, salt and pepper into a large zip-top bag.
- Seal and shake gently until vegetables are evenly coated in oil and spices.
- Pour contents of bag on a large baking sheet and roast for about 30 minutes or until veggies are golden brown.
- Allow veggies to cool for 15 minutes.
- Meanwhile, in a small saucepan, bring balsamic vinegar and honey to a boil.
- Once it boils, turn the heat down and allow to simmer for about ten minutes, mixing frequently, until it thickens.
- Remove from heat.
- Place an even layer of mixed greens on a large serving platter.
- Place roasted veggies over the top of mixed greens and drizzle with balsamic glaze.
- Enjoy!
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This looks soooooo yummy !!
Thank you!
This looks amazing! I plan to serve it next month at Hanukkah along with potato latkes. That gives me plenty of time to locate a store or produce stand which sells both purple and green cauliflower!