Roasted Vegetables Salad

Step 1

Preheat the oven to 425 degrees F.

Step 2

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.

Step 3

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.

Step 4

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