Mezzaluna’s Roasted Vegetable Salad

Ingredients
2 medium butternut squash
2 cups Brussels sprouts, cut in half through the stem
1/2 cup pumpkin seeds
3 tablespoons olive oil
2 medium turnips, cut into 1 1/2-inch wedges
2 carrots, cut into 2-inch pieces

Kosher salt and ground black pepper
Balsamic Vinaigrette (see recipe)
1 cup fresh parsley leaves
1/2 cup currants
4 ounces crumbled goat cheese

Directions

• Preheat the oven to 425 degrees F.
• Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons.
• Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
• Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes.
• Test for doneness with the tip of a sharp knife; it should go through the vegetables easily.
• Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.

Balsamic Vinaigrette Dressing
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed and minced
Kosher salt and ground black pepper

In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

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How to send me your pictures!
-Post it to Instagram as “Mezzaluna’s Roasted Vegetable Salad” and tag @chefjohnpaulk.
-Post a picture on  Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK with your salad!

-Chef John