Sheet Pan Harvest Salad with Honey Mustard Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish; Salad
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Spread the vegetables in a single layer between 2 sheet pans. Divide the oil, salt, and pepper between them. Toss to coat evenly.
  3. Bake for 15 minutes. Flip the vegetables and rotate the pans, then bake for 15 minutes more.
  4. While the vegetables are in the oven, combine all the vinaigrette ingredients in a jar. Shake vigorously to emulsify.
  5. Toss the vegetables and dressing together in a large bowl.
Notes
*Buying pre-cut squash makes this much easier!
Recipe by Lenses and Lentils at https://lensesandlentils.com/sheet-pan-harvest-salad/