Roasted Fall Vegetable Salad
With the arrival of autumn comes an abundance of fresh-from-the-garden squash in a variety of colors. At The Paleo Diet, we are always on the hunt for new and creative ways to prepare this seasonal, nutrient-packed treat. This salad has become a favorite in our kitchens for its fresh, crunchy taste. Add chicken, salmon, or beef to make it a complete Paleo meal that is sure to delight your senses.
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
1 large butternut squash, peeled and diced
2 delicata squash
1/2 lb brussels sprouts, trimmed and halved
3 sweet onions, thinly sliced
5 rainbow carrots, peeled
1 1/4 avocado oil, divided
3 oz package arugula
1/2 pecans, toasted
1 fresh orange
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1/2 white balsamic vinegar
Preheat oven to 400°F.
Cut top and bottom off delicata squash and scoop out seeds.
Cut squash in half lengthwise, and then cut each half into slices.
Add Brussels sprouts, onions, carrots, and 1/4 c avocado oil and toss until all ingredients are well coated with oil.
In a large sheet pan, spread mixture to make a single layer.
Place in center of oven for approximately 25-35 minutes.
To make the dressing: zest and juice the orange then combine with thyme, rosemary, white balsamic vinegar, and the remaining 1 c avocado oil. Whisk until well blended.
Once vegetables are done, combine with arugula and toasted pecans.
Toss with dressing until evenly coated.