Station Tap Room Recipe: Roasted Vegetable Salad

Download the Recipe Here (PDF)

Yields: 4


* 1 red onion
* 1 butternut squash
* 1 pound of Brussel spouts halved
* 2 honey crisp apples skin on and diced
* 4 ounces feta cheese

Maple Balsamic Vinaigrette Dressing Ingredients
* ¼ cup maple syrup
* ¼ cup Balsamic Vinegar
* ¼ cup extra virgin olive oil

1. Slice red onions, peel and dice butternut squash, cut Brussel sprouts in half, dice the apples.
2. Roast vegetables separately in oil, salt and pepper
3. Mix together.
4. In a separate bowl mix ingredients for dressing; maple syrup, balsamic vinegar and extra virgin olive oil
5. Add feta cheese.
6. Heat vegetable in pan with a little oil.
7. Add warmed vegetables to the dressing and cheese, toss and serve.


Executive Chef Tim Smith, Station Taproom

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