Butternut squash and brussels sprouts are roasted then tossed with torn frisée and bacon to create a warm salad that's sure to take the chill out of winter. Topped with a warm Dijon mustard vinaigrette, this nutritious and delicious roasted vegetable salad offers satisfaction without the heft. Who said comfort food had to be bad for you?
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- Preheat oven to 400°F. On large, rimmed baking sheet, toss together squash, brussels sprouts, oil and salt. Roast 30 minutes, tossing occasionally, until vegetables are tender and brussels sprouts are lightly browned.
- Meanwhile, in large skillet, cook bacon over medium heat until crisp, about 7 minutes. Transfer bacon to paper towels to drain.
- Discard all but about 2 tablespoons of bacon fat from skillet. Add vinegar and mustard, and heat over low heat until combined.
- In large bowl, combine frisée, roasted vegetables and bacon. Pour on warm vinaigrette and toss to combine. Serve immediately.