Roasted Vegetable Salad

Chef Chef Tim Smith
Station Taproom

Serves 4

Download Recipe

 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:

  1. Slice red onions, peel and dice butternut squash, cut Brussel sprouts in half
  2. Dice the apples
  3. Roast vegetables in oil, salt and pepper then mix together
  4. Mix ingredients for dressing in a separate bowl then add feta cheese
  5. Heat vegetable in pan with a little oil
  6. Add warmed vegetables to the dressing and cheese
  7. Toss and serve