Balsamic Roasted Veggie Salad - Vegetarian
Embrace the colors and flavors of autumn with our Balsamic Roasted Veggie Salad. This delightful dish combines the caramelized goodness of roasted baby carrots, Brussels sprouts, red onion, and butternut squash with the freshness of mixed greens. Topped with creamy goat cheese and crunchy pumpkin seeds, every bite is a celebration of seasonal ingredients.
Ingrédients
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 cup red onion, sliced
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup crumbled goat cheese
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine baby carrots, Brussels sprouts, red onion, and butternut squash.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with thyme, rosemary, salt, and black pepper.
- Toss the veggies to ensure they are evenly coated with the seasonings.
- Spread the vegetables out on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.
- Let the roasted veggies cool for a few minutes after removing them from the oven.
- In a large salad bowl, combine the mixed greens and roasted vegetables.
- Top with crumbled goat cheese and pumpkin seeds.
- Toss gently to mix and serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 25g | Protéines: 8g | Fat: 21g | Sucre: 10g
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