Warm Autumn Roasted Vegetable Salad

Name: Warm Autumn Roasted Vegetable Salad
Total time: 1 h
Yield: 4 serving
Ingredients: 1 butternut squash; 2 apple; 1/2 red onion; 1 cup Brussels sprouts; 2 tablespoons olive oil; 1/4 cup feta cheese; 1/4 teaspoon cardamom; parsley; salt; black pepper

User Reviews

5

6 reviews

Excellent

Total Time
1 hr
Servings
4
Course
Salad
Cuisine
American

Warm Autumn Roasted Vegetable Salad

Iris Warren

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Ingredients

Servings

1 butternut squash chopped, small
2 apple chopped (I used gala
1/2 red onion chopped
1 cup Brussels sprouts chopped
2 tablespoons olive oil I used pumpkin seed oil
1/4 cup feta cheese crumbled
1/4 teaspoon cardamom
parsley chopped, for garnish
salt
black pepper

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Instructions

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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.