Ingredients with Measurements:
- 2 cups of butternut squash, peeled and cubed
- 2 cups of Brussels sprouts, trimmed and halved
- 2 cups of sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of baby spinach
- 1/2 cup of crumbled feta cheese
- 1/4 cup of roasted pumpkin seeds
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, sweet potatoes, and red onion with olive oil, salt, and black pepper.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly browned.
5. Remove the vegetables from the oven and let them cool for a few minutes.
6. In a large bowl, combine the roasted vegetables with baby spinach, crumbled feta cheese, and roasted pumpkin seeds.
7. Toss the salad gently to combine all the ingredients.
8. Serve the Bacchus-F Roasted Vegetable Salad immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 400°F (200°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 327
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- You can substitute butternut squash with acorn squash or pumpkin.
- You can substitute Brussels sprouts with broccoli or cauliflower.
- You can substitute sweet potatoes with regular potatoes or carrots.
- You can substitute feta cheese with goat cheese or blue cheese.
- You can substitute roasted pumpkin seeds with sunflower seeds or almonds.
Variations:
- You can add grilled chicken or shrimp to the salad for extra protein.
- You can add dried cranberries or raisins for sweetness.
- You can add sliced avocado or cherry tomatoes for freshness.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even roasting.
- You can roast the vegetables ahead of time and store them in the refrigerator until ready to use.
- You can use any combination of vegetables that you like for this salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the salad in the microwave or in a skillet over medium heat.
Presentation ideas:
- Serve the Bacchus-F Roasted Vegetable Salad in a large bowl or on individual plates.
Garnishes:
- You can garnish the salad with fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- You can serve this salad with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store any leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- The Bacchus-F Roasted Vegetable Salad is a modern take on the classic roasted vegetable salad.
Flavor profiles:
- The salad has a sweet and savory flavor profile with a hint of tanginess from the feta cheese.
Serving suggestions:
- Serve the Bacchus-F Roasted Vegetable Salad as a side dish or as a main course for a light lunch or dinner.
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