Harvest Bounty Salad

This harvest bounty salad is a celebration of the fall harvest, with roasted Brussels sprouts, butternut squash, sweet potatoes, and broccoli. The vegetables are tossed in a simple vinaigrette made with olive oil, maple syrup, apple cider vinegar, salt, and pepper, and then roasted until tender and browned. The salad is a delicious and healthy way to enjoy the flavors of the season.

I developed this recipe a few years ago when I was looking for a way to use up some of the vegetables from my garden. I had a lot of Brussels sprouts, butternut squash, sweet potatoes, and broccoli, and I wanted to find a way to cook them all together in a single dish. I decided to roast the vegetables, and I tossed them in a simple vinaigrette made with olive oil, maple syrup, apple cider vinegar, salt, and pepper. The vegetables roasted beautifully, and the vinaigrette added a delicious flavor. The salad was a hit with my family and friends, and I've been making it every fall ever since.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound butternut squash, peeled and cubed
• 1 pound sweet potatoes, peeled and cubed
• 1 head broccoli, cut into florets
• 1/4 cup olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts, butternut squash, sweet potatoes, and broccoli with olive oil, maple syrup, apple cider vinegar, salt, and pepper.
3. Spread vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and browned.
4. Let vegetables cool slightly before serving.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The vinaigrette adds a delicious tangy flavor to the vegetables.
• The salad is a healthy and nutritious way to enjoy the flavors of the fall harvest.