Vegan Salad Recipes: Roasted Brussels Sprouts Acorn Squash Salad

All of the vegetables in this recipe must be cooked at different temperatures and lengths of time to maintain the right levels of done-ness. You’ll have a few extra dishes to wash but the final product is worth it! You can also buy pre-cubed squash to save some time. 1. Preheat oven to 350 degrees F. Coat baking dish with coconut oil. 2. Slice acorn squash in half, sprinkle salt on the insides and place face down on baking sheet. Cook for 45 minutes until a butter knife easily slices through the squash. Allow to cool for 15 minutes. 3. Peel and cube the squash. 4. Heat oven up to 425 degrees. Slice brussels sprouts and toss with 1 tsp salt. Coat roasting pan with coconut oil and spread sprouts evenly over pan. Roast for 20 minutes or until cooked and crispy. 5. Turn oven down to 350 degrees. On a separate baking pan, evenly spread onions, garlic and apples. Bake for 15 minutes. 6. Make dressing while vegetables cook. Combine all ingredients and whisk together. 7. You can either toss all the vegetables with the dressing in a large bowl OR place all vegetables on a serving platter and drizzle dressing over everything. Either way, it will be delicious! Also by Brittany: How Composting Helps the Environment-in Numbers
More vegan salad recipes: Roasted Fennel Salad with Cranberry Vinaigrette
Turkish Spinach with Dill (Ispanak)
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