Roasted Vegetable Salad Ingredients
- 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
To make the Roasted Vegetable Salad, slice red onions, peel and dice butternut squash, cut Brussel sprouts in half, dice the apples. Roast vegetables separately in oil, salt and pepper, then mix together. In a separate bowl mix ingredients for dressing; maple syrup, balsamic vinegar and extra virgin olive oil then add feta cheese.
Heat vegetable in pan with a little oil. Add warmed vegetables to the dressing and cheese, toss and serve.
By: Chef Tim Smith