Warm Autumn Roasted Vegetable Salad.
Hold on to your bacon, folks. This is one of two recipes that I will be sharing this week that include brussels sprouts. I think I’ve been abducted by aliens.
I can handle a dish a like this because… let’s be honest – onions get sweet, apples get sweet, squash is basically like a potato, which I hardly can compare to a green veggie, and when things are sweet, I eat them. Like absolutely devour them. Warm autumn roasted vegetable salads? Yes please. I’ll take it.
It’s super simple too. Roast the goods, throw a handful of cheese on top, a pinch of fresh, chopped parsley or whatever other herbs you’re into and you’re good to go. I roasted my squash, apples and onions with pumpkin seed oil to give it an extra kick, but I think olive oil would work perfectly too.
Toasted pumpkin seeds sprinkled on top would also be delicious. I had a big bowl on hand, but I… forgot them. I’m getting old. Don’t worry, I ate them all anyway. By the handful! Perfectly delicious so I really made it count.
- 1 small butternut squash, chopped
- 2 apples, chopped (I used gala)
- 1/2 red onion, chopped
- 1 cup chopped brussels sprouts
- 2 tablespoons olive oil, I used pumpkin seed oil
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon cardamom
- chopped parsley for garnish
- salt and pepper
- 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.