Roasted Winter Vegetable Salad With Apple Cider-Honey Vinaigrette – Simmer + Sauce
Winter is a wonderful time. Earthy, hearty, beautiful root vegetables are in abundance. But what to do with them? I say roast them. I love slightly browned roas
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 5 ounces Brussels sprouts, trimmed and halved lengthwise
- 1 small cauliflower head, cut into small florets
- 2 shallots, peeled and quartered lengthwise
- 4 garlic cloves, peeled and smashed
- 4 tablespoons Extra Virgin olive oil
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- 4 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/4 cup Extra Virgin olive oil
- 4 cups mixed baby greens
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