Roasted Vegetable Salad Recipe

1. Preheat & prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

2. Place the cubed butternut squash, carrot batons, red pepper pieces, and red onion wedges in a large bowl.

3. Drizzle the vegetables with 3 tablespoons olive oil, sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme (or dried), and 1 teaspoon ground cumin (optional). Toss until evenly coated.

4. Spread the vegetables in a single layer on the prepared baking sheet, leaving small gaps so they roast rather than steam. If necessary, use two sheets.

5. Roast for 25–30 minutes, stirring or flipping once halfway through (at about 12–15 minutes), until vegetables are tender and edges are caramelized. Remove from oven and let cool slightly (5 minutes).

6. If using raw pumpkin seeds, preheat a small skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, for about 4–6 minutes until they are fragrant and lightly golden. Optionally toss with a pinch of salt. Remove from heat and cool.

7. If using already-roasted seeds, simply measure and set aside.

8. In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

9. Whisk while slowly streaming in 6 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more salt, pepper, or a splash of water to loosen if too thick.

10. Place 6 cups of spring mix in a large salad bowl. Lightly drizzle about half of the vinaigrette (start with 2–3 tablespoons) over the greens and gently toss to coat. You want the greens lightly dressed since warm vegetables will be added.

11. Add the warm roasted vegetables to the bowl with the dressed greens and gently fold to combine. The warmth will slightly wilt the greens, which is desirable.

12. Break or crumble 4 oz goat cheese over the top of the salad in chunks.

13. Sprinkle the toasted roasted pumpkin seeds and chopped parsley over the salad.

14. Taste and finish with additional vinaigrette if needed, and season with sea salt and freshly ground black pepper to taste.

15. Serve immediately while the roasted vegetables are still warm.