VEGGIE – Roasted Sweet Potato and Squash Salad

Yield: 8 to 10 servings
Prep 40 minutes Roast 400° 30 minutes Cool 4 hours + 2 hours Rest 30 minutes

Ingredients

2 pounds sweet potatoes, peeled and cut into 1/2 pieces cut 2-inch cubes (6 cups)
2 pounds pumpkin, peeled and cut into 1/2-inch cubes (6 cups)
2 tablespoons olive oil
2 bunches green onions, sliced ​​(about 1 cup)
1 cup chopped fresh parsley
1 cup roasted pecan halves
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 200°C (400°F). Spread sweet potatoes and squash in a single layer in half 15 x 10 x 1 inch baking pans. Drizzle with 2 tablespoons olive oil; Toss to coat. Roast, uncovered, until vegetables are soft, about 30 minutes.Let cool down.

2. In a large serving bowl, combine sweet potatoes, pumpkin, scallions, parsley, walnuts, golden raisins and dried cranberries. Cover and chill for at least 4 hours or up to 24 hours.

3.For the dressing, mix 1/4 cup olive oil, orange juice, maple syrup, balsamic vinegar, ginger, salt, cinnamon and nutmeg in a screw-top jar. Cover and shake well to combine. Pour dressing over the salad and mix. Before serving, cover and chill for at least 2 hours. Let rest at room temperature for 30 minutes before serving.