Ingredients
Roasted Vegetables
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts
Dressing
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: On a large baking sheet, arrange the cubed butternut squash, halved Brussels sprouts, and sliced red onions evenly.
- Season and Oil: Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing gently to coat all pieces.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized at the edges.
- Assemble Salad Base: In a large salad bowl, place the 4 cups of mixed greens as the base for the salad.
- Add Roasted Vegetables and Toppings: Top the mixed greens with the roasted vegetables, then sprinkle with 1/4 cup dried cranberries and 1/4 cup toasted walnuts for a balance of sweetness and crunch.
- Dress and Toss: Drizzle 2 tablespoons of balsamic vinaigrette over the salad and toss lightly to ensure everything is evenly coated before serving.
Notes
- For extra flavor and creaminess, add crumbled feta or goat cheese.
- You can substitute walnuts with pecans or almonds according to preference.
- Roasting time may vary slightly depending on oven type; check for tenderness and caramelization as an indicator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
