Roasted Autumn Veggie Salad With Baby Kale Recipe

Name: Roasted Autumn Veggie Salad With Baby Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds 3/4-inch cubes butternut squash (about 4 cups); 1 pound brussels sprouts, trimmed and halved lengthwise (about 4 cups); 1 medium red onion, cut into 8 wedges (about 8 ounces); 1/2 cup plus 1 tsp extra-virgin olive oil, divided; 3 tablespoons maple syrup, divided; 4 thyme sprigs; 2 sage sprigs; 1 1/4 teaspoon kosher salt, divided; 1 teaspoon ground black pepper, divided; 1/2 cup pepitas (pumpkin seeds); 1/8 ground red pepper; 1 tablespoon whole grain dijon mustard; 1 tablespoon fresh lemon juice; 4 ounces baby kale greens; 1/4 cup dried cranberries; 4 ounces goat cheese, crumbled; Garnish with thyme and sage leaves if desired

Servings: persons

1 1/2 pounds 3/4-inch cubes butternut squash (about 4 cups)
1 pound brussels sprouts, trimmed and halved lengthwise (about 4 cups)
1 medium red onion, cut into 8 wedges (about 8 ounces)
1/2 cup plus 1 tsp extra-virgin olive oil, divided
3 tablespoons maple syrup, divided
4 thyme sprigs
2 sage sprigs
1 1/4 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
1/2 cup pepitas (pumpkin seeds)
1/8 ground red pepper
1 tablespoon whole grain dijon mustard
1 tablespoon fresh lemon juice
4 ounces baby kale greens
1/4 cup dried cranberries
4 ounces goat cheese, crumbled
Garnish with thyme and sage leaves if desired

1
Preheat oven to 400u00b0. Place 2 rimmed baking sheets in oven while preheating.
2
Combine squash, sprouts, onion, 1/4 cup oil, 2 tbsp syrup, thyme and sage in a large bowl, toss to coat. Divide vegetables evenly between preheated pans coated with cooking spray. Sprinkle with 3/4 tsp salt and 3/4 tsp black pepper. Bake at 450u00b0 for 20-25 minutes or until browned and tender (do not stir). Remove from oven.
3
Combine 1 tsp olive oil, pumpkin seeds and red pepper in a small bowl. Place on a baking sheet and bake 8-10 minutes or until lightly toasted. Set aside and cool.
4
Combine 1/4 cup olive oil, 2 tbsp syrup, 1/2 tsp kosher salt, 1/4 tsp black pepper, mustard and lemon juice in a small bowl, stirring with a whisk. Combine 1 tbsp oil mixture and greens in a large bowl; toss to coat. Add squash mixture; toss gently to combine. Place green mixture on a platter. Drizzle with remaining dressing, cranberries and goat cheese. SERVES 6 (serving size: about 2 cups)

1756

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds 3/4-inch cubes butternut squash (about 4 cups), 1 pound brussels sprouts, trimmed and halved lengthwise (about 4 cups), 1 medium red onion, cut into 8 wedges (about 8 ounces), 1/2 cup plus 1 tsp extra-virgin olive oil, divided, and more.

Yes, Roasted Autumn Veggie Salad With Baby Kale falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Autumn Veggie Salad With Baby Kale

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