Dig into this roasted fall vegetable salad that pairs in-season squash and sprouts with toasted pepitas and fresh herbs.
Ingredients
2 cups halved Brussels sprouts (10 ounces)
2 cups coarsely chopped butternut squash
1 red bell pepper, cut into 3/4-inch pieces
1 red onion, cut into 3/4-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped fresh herbs, such as parsley or chives
1 small clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoons pepitas (pumpkin seeds), toasted
Directions
