Roasted Vegetables Salad

Name: Roasted Vegetables Salad
Prep time: 10 min
Cook time: 30 min
Yield: 5
Ingredients: 2 medium delicata squash, unpeeled; 2 cups Brussels sprouts, cut in half through the stem; 1/2 cup pumpkin seeds; 3 tablespoons olive oil; 2 medium turnips, cut into 1 1/2-inch wedges; 2 carrots, cut into 2-inch pieces; Kosher salt and ground black pepper; Balsamic Vinaigrette, recipe follows; 1 cup fresh parsley leaves; 1/2 cup currants; 4 ounces crumbled goat cheese; 1/2 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 1 1/2 teaspoons Dijon mustard; 1 clove garlic, smashed and minced; Kosher salt and ground black pepper

Roasted Vegetables Salad was pinched from <a href="http://www.foodnetwork.com/recipes/nancy-fuller/roasted-vegetables-salad.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Roasted Vegetables Salad recipe from Nancy Fuller..."

INGREDIENTS

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2 medium delicata squash, unpeeled

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2 cups Brussels sprouts, cut in half through the stem

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1/2 cup pumpkin seeds

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3 tablespoons olive oil

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2 medium turnips, cut into 1 1/2-inch wedges

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2 carrots, cut into 2-inch pieces

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Kosher salt and ground black pepper

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Balsamic Vinaigrette, recipe follows

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1 cup fresh parsley leaves

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1/2 cup currants

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4 ounces crumbled goat cheese

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1/2 cup extra-virgin olive oil

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1/4 cup balsamic vinegar

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1 1/2 teaspoons Dijon mustard

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1 clove garlic, smashed and minced

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Kosher salt and ground black pepper

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