Roasted Vegetable Salad

Ready In

95 min

Prep

60 min

Cook

35 min

Servings

4 - 8

Ready for a vibrant, flavorful salad that's anything but boring? This Roasted Vegetable Salad brings together the best of fall flavors. Sweet, earthy roasted beets, butternut squash, and Brussels sprouts are tossed with tender kale and tangy dried cranberries. Topped with salty feta and crunchy toasted walnuts, it's a satisfying and delicious meal you'll want to make again and again.

Roasted vegetable salad with beets, butternut squash, Brussels sprouts, and red onion, topped with crumbled feta, walnuts, and cranberries, on a large white platter. A small bowl of walnuts and a jar of honey are nearby.

Vegetable
Dinner
Lunch
Salad
Gluten-Free
Vegetarian
Peanut-Free
Pescetarian

Ingredients

2 medium red beets
1 pound diced B&B Farms butternut squash (about 3-1/2 cups)
1 pound Brussels sprouts, trimmed and halved lengthwise
1 medium red onion, cut into 1-inch wedges
1/2 (5-ounce) container baby kale
1 cup dried cranberries
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts, toasted
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons fresh lemon juice

Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. Wrap each beet in aluminum foil; place directly on oven rack and roast 1 hour or until tender. Cool beets 20 minutes; remove foil. Carefully peel beets; cut into 1-inch pieces.
In large bowl, toss squash and 1 tablespoon oil; spread in single layer on prepared pan and roast 15 minutes.
In same large bowl, toss Brussels sprouts, onion and 1 tablespoon oil; stir into squash mixture on pan and roast 15 minutes.
Stir kale, cranberries, salt and pepper into vegetable mixture on pan; roast 5 minutes or until vegetables are tender and kale is wilted.
In second large bowl, whisk lemon juice, honey and remaining 1 tablespoon oil; fold in beets and vegetable mixture. Makes about 8 cups.
Serve salad sprinkled with cheese and walnuts.