Roasted Butternut Squash Salad with Ginger & Soy Dressing

Roasted Butternut Squash, Cauliflower & Broccoli
- 1 butternut squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes (1)
- 1 head of cauliflower, cut into florets (1)
- 2 heads of broccoli, cut into florets (2)
- 1/4 cup canola oil (60 mL)
- 6 garlic cloves, sliced (6)
Ginger & Soy Dressing
- 1/2 cup canola oil, divided (125 mL)
- 1 Tbsp yellow miso paste (15 mL)
- 1 Tbsp sodium-reduced soy sauce (15 mL)
- 1 Tbsp rice wine vinegar (15 mL)
- 1 tsp honey (5 mL)
- 1 tsp fresh ginger root, peeled, minced fine (5 mL)
- 1 tsp fresh garlic, minced fine (5 mL)
Salad
- 3 large navel oranges, rind and pith removed, cut into sections (3)
- 1/4 cup sesame seeds, toasted (60 mL)
1. Preheat oven to 400°F (220°C). On non-stick foil-lined baking sheets, spread squash, cauliflower and broccoli evenly. Drizzle with canola oil and toss to coat. Scatter sliced garlic amongst the sheets and season vegetables with salt and pepper.
2. Roast in oven for about 25 minutes, rotating racks at the halfway point and tossing ingredients occasionally. Remove from oven and let cool.
Dressing
1. In a medium bowl, combine all ingredients and with a whisk, mix well.
Salad
1. In a large bowl, combine roasted vegetables with oranges, stirring to mix. Add Dressing and toss to evenly coat. Garnish with sesame seeds before serving.