Roasted Seasonal Vegetable Salad

Comfort food that’s actually healthy, easy to make, and roast to perfection!

Vegan; yields 4 bowls

You will need:

• 1 acorn squash
• 2 sweet potatoes
• 1 bag brussel sprouts
• 4 cups mixed salad greens
• 3/4 cup vegan mayonnaise
• 6 cloves garlic minced
• 1 tbsp olive oil
• 2 tsp vegan worcestershire sauce
• 2 tsp raw sugar
• 2 tsp salt
• 2 tsp ground black pepper
• 1 tsp sriracha 

Making the bowls:

1. Prepare the vegetables. Halve the acorn squash, and scoop out the seeds. Douse the squash in about a teaspoon of olive oil, and salt and pepper it. Place halves face up on a baking sheet. Peel and cube the sweet potatoes, and douse them with about a tablespoon of olive oil, and salt and pepper. Place them on another baking sheet. Halve the brussel sprouts, douse them with a tablespoon of olive oil, and salt and pepper. Place those on the baking sheet with the sweet potatoes. 
2. Preheat oven to 425 degrees Fahrenheit. While oven preheats, make the aioli. Mix vegan mayo, garlic, olive oil, worcestershire sauce, sugar, salt, pepper, and sriracha until well combined. 
3. Place baking sheets near the middle of the oven. Roast brussel sprouts and sweet potatoes for 30 minutes. Roast acorn squash for 40 minutes. 
4. When acorn squash has cooled, cut a grid into it and scoop out the cubes (like you would an avocado). 
5. In a bowl, place a cup of mixed greens, a quarter of the brussel sprouts, a quarter of the sweet potato cubes, and a quarter of the acorn squash. Drizzle a tablespoon or two of the aioli over the top, and enjoy.