Roasted Fall Vegetable Salad

Ingredients

• 2 cups russels sprouts , 10 ounces
• 2 cups 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
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh herbs
• 1 clove garlic , minced
• 1 teaspoon ijon mustard
• 2 tablespoons pepitas

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.

2. 2

   Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.

3. 3

   Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.

4. 4

   Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.