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+ servings

Roasted Garlic Vegetable Salad

Roasted brussels and butternut squash combined with mixed cropped greens, creamy garlic dressing and topped with crunchy walnuts and pomegranate seeds!
Prep Time10 mins
Cook Time25 mins
Cooling Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 8 people
Author: Silvia Ribas


  • 1 pk Taylor Farms Roasted Garlic Chopped Kit
  • 16 oz brussels sprouts, halved
  • 2 cups butternut squash, cubed
  • 1/2 cup walnuts, chopped
  • 1/2 cup pomegranate seeds
  • 1 pinch sea salt and ground pepper, to taste
  • 1 tsp garlic powder
  • 2 tbsp olive oil


  • Pre-heat oven to 425F and line a large baking sheet with parchment paper.
  • Place brussels and butternut squash in baking sheet and season wtih oil, salt, pepper and garlic powder. Bake for 25 minutes, turning veggies half way through. Let it cool for about 15 minutes.
  • Empty contents of Taylor Farms Roasted Garlic Chopped Kit on to the baking sheet along with brussels and butternut squash. Set dressing package asside. Toss to combine.
  • Transfer to a serving bowl and add the creamy garlic dressing enclosed in the kit. Give it a quick toss to coat vegetable salad with dressing.
  • Top with walnuts and pomegranate seeds. Serve