Chef Chef Tim Smith
Station Taproom
Serves 4
Roasted Vegetable Salad Ingredients:
- 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
- Maple Balsamic Vinaigrette Dressing Ingredients
- ¼ cup maple syrup, Balsamic Vinegar, ¼ cup extra virgin olive oil
Roasted Vegetable Salad Directions:
- Slice red onions, peel and dice butternut squash, cut Brussel sprouts in half
- Dice the apples
- Roast vegetables in oil, salt and pepper then mix together
- Mix ingredients for dressing in a separate bowl then add feta cheese
- Heat vegetable in pan with a little oil
- Add warmed vegetables to the dressing and cheese
- Toss and serve