Warm Autumn Roasted Vegetable Salad

Name: Warm Autumn Roasted Vegetable Salad
Total time: 1 h
Yield: 4 serving
Ingredients: 1 small butternut squash; 2 apples; 1/2 red onion; 1 cup chopped brussels sprouts; 2 tablespoons olive oil; 1/4 cup crumbled Feta cheese; 1/4 teaspoon cardamom; Chopped parsley for garnish; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Total Time
1 hr
Servings
4
Course
Salad
Cuisine
American

Warm Autumn Roasted Vegetable Salad

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 small butternut squash, chopped
2 apples, chopped (I used gala)
1/2 red onion, chopped
1 cup chopped brussels sprouts
2 tablespoons olive oil, I used pumpkin seed oil
1/4 cup crumbled Feta cheese
1/4 teaspoon cardamom
Chopped parsley for garnish
salt and pepper

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Instructions

Preheat oven to 400 degrees.
Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.