Maple Bourbon Roasted Autumn Vegetable Salad with Pepitas

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup pepitas (pumpkin seeds)
• 4 cups mixed baby greens (arugula, spinach, and kale blend)
• For the maple bourbon vinaigrette:
• 3 tablespoons bourbon
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper.
2. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
3. While vegetables roast, toast pepitas in a dry skillet over medium heat until they start to pop and are golden brown, about 3-4 minutes. Remove from heat.
4. In a small bowl, whisk together bourbon, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
5. In a large salad bowl, combine mixed greens, roasted vegetables, and toasted pepitas.
6. Drizzle the maple bourbon vinaigrette over the salad and toss gently to coat.
7. Serve immediately for a flavorful fall lunch that pairs excellently with bourbon.