Description
A hearty and nutritious salad featuring roasted winter vegetables tossed with a tangy vinaigrette and topped with toasted pecans and goat cheese.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium beets, peeled and cubed
- 3 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup pecans, toasted
- 2 oz goat cheese, crumbled
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 cups mixed greens
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and beets with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, whisk together remaining 1 tbsp olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl to make the vinaigrette.
- Arrange mixed greens on a serving platter. Top with roasted vegetables, toasted pecans, and crumbled goat cheese. Drizzle with vinaigrette and serve immediately.
Notes
You can customize the seasonings to taste.