Sheet Pan Harvest Salad with Honey Mustard Vinaigrette
Author: Sara
Recipe type: Side Dish; Salad
Serves: 6
- FOR THE SALAD:
- 1.25 lbs butternut squash, cubed*
- 1 lb brussel sprouts, quartered
- 8 oz button mushrooms, quartered
- 1 large red onion, chopped
- 4 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- FOR THE VINAIGRETTE:
- scant ¼ cup olive oil
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp honey
- ½ tsp turmeric
- ¼ tsp chili powder
- ¼ tsp salt
- Preheat the oven to 400 degrees F.
- Spread the vegetables in a single layer between 2 sheet pans. Divide the oil, salt, and pepper between them. Toss to coat evenly.
- Bake for 15 minutes. Flip the vegetables and rotate the pans, then bake for 15 minutes more.
- While the vegetables are in the oven, combine all the vinaigrette ingredients in a jar. Shake vigorously to emulsify.
- Toss the vegetables and dressing together in a large bowl.
*Buying pre-cut squash makes this much easier!
Recipe by Lenses and Lentils at https://lensesandlentils.com/sheet-pan-harvest-salad/
3.5.3228