Roasted Fall Vegetable Salad Recipe
wild mushrooms, truffle dressing
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Preheat your oven to 200°C (400°F). In a large bowl, combine the wild mushrooms, Brussels sprouts, butternut squash, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss until well coated.
- 2
Roast the Vegetables
Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- 3
Prepare the Truffle Dressing
While the vegetables are roasting, make the truffle dressing. In a small bowl, mix together the remaining 2 tablespoons of olive oil with a drizzle of truffle oil (to taste), and a pinch of salt and pepper.
- 4
Assemble the Salad
Once the vegetables are roasted, remove them from the oven and let them cool slightly. In a large serving bowl, combine the arugula or mixed greens with the roasted vegetables. Drizzle the truffle dressing over the top and toss gently to combine.
- 5
Serve
Serve immediately while warm or at room temperature. Enjoy your Roasted Fall Vegetable Salad!
