Harvest Salad with Honey Balsamic Vinaigrette

Updated at: Sat, 23 Nov 2024 11:07:20 GMT

Step 1

Preheat oven to 450F

Step 2

Prep Brussel sprouts by removing damaged leaves, slicing the bottoms, and cutting in half vertically. Transfer to a bowl and toss with 1 tbsp of olive oil and season with salt and pepper to taste. Transfer to a rim lined baking sheet, placing the sprouts cut side down.

Step 3

Cut the butternut squash into cubes (or buy store-bought already cut saves a ton of time!) transfer to a bowl and toss with remaining 1 tbsp of olive oil, and season to taste with salt and pepper.

Step 4

Place both trays in the oven, sprouts on the top rack so the char a bit, and squash on the bottom rack. Roast for 15 minutes. Remove from oven and allow to cool.

Step 5

Slice grapes and set aside.

Step 6

For the dressing combine mustard and vinegar in a small bowl, whisk to combine, then add the honey and whisk until smooth. Then slowly add the grapeseed oil, whisking all the while until nicely emulsified and smooth. Season with salt and pepper.

Step 7

Place vegetables in a bowl, add grapes and walnuts and toss with the vinaigrette. Add cheese on top in large crumbles.

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