Warm Vegetable Salad
Prep time
Cook time
Total time
This roasted veggie salad with Brussels sprouts, butternut squash and potatoes is a great Fall dish!
Recipe type: Vegetable
Cuisine: Main Course
Serves: 2-4
  • ~2 c. (about 24) Brussels sprouts, halved
  • ~2 c. Butternut squash, peeled & cubed
  • Handful baby potatoes (gold, red, whatever you have), halved
  • 1 Tb. minced fresh tarragon
  • 1 Tb. minced fresh parsley
  • 3-4 slices bacon (optional)
  • Sea salt or other finishing salt, to garnish
Honey Mustard Dressing
  • 2 Tb. red wine vinegar
  • 1 tsp. fresh lemon juice
  • 2 Tb. whole-grain mustard
  • 2-3 tsp. honey
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  • ½ c. olive oil
  1. Heat oven to 400 degrees.
  2. Make the dressing. Add vinegar, lemon juice, mustard, honey, salt and pepper in a small bowl. Whisk to combine. Slowly drizzle in olive oil and keep whisking until it’s emulsified (i.e., thick and well-mixed). Set aside until ready to use.
  3. If using bacon, place the strips in a hot, non-stick saute pan over medium heat. Cook until nicely browned and crispy. Transfer bacon to a paper towel to cool, then chop finely and set aside.
  4. Wash the Brussels sprouts, cut off the stems and halve each sprout.
  5. Cut a Butternut squash in half (around the middle) and reserve the round/seeded part for another recipe. Cut off the top stem end of the squash, then slice off the skin. Cut the squash into planks, then ½” strips. Line up the strips so they’re even, and cut across them with a sharp knife, into 1” squares.
  6. Cut the potatoes in half (or quarters if they're big).
  7. Place sprouts, squash and potatoes onto a large rimmed baking sheet. Spoon on 3 Tb. of the dressing, mix to combine, then spread veggies into one layer. (Tip: I like to ensure all the cut sides are facing down, to get maximum browning).
  8. Place baking sheet in the oven to roast about 15 minutes. Remove from oven, flip the pieces using a spatula, then return to oven for 15-20 minutes longer.
  9. While waiting, mince the parsley and tarragon.
  10. Remove pan from oven. Spoon onto the veggies 2-3 Tb. of the dressing and stir (you can add more, to taste). Sprinkle on the herbs, stir gently to combine, then sprinkle with a little finishing salt and serve. If using bacon, sprinkle it on top once the veggies are on the serving plate.
If you serve as a main course, this salad will easily fill 2 hungry people. If served as a side dish, 4.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/warm-vegetable-salad/