This warm autumn salad is anything but green and leafy, though it is very healthy! The recipes calls for veggies that tend to sweeten during the cooking process, like roasted butternut squash and red onion.
1 small butternut squash, chopped
2 apples, chopped
1/2 red onion, chopped
1 c. Brussels sprouts, chopped
2 tbsp. olive oil
1/4 c. crumbled feta cheese
1/4 tsp. 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. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.
Recipe provided by Jessica Merchant of How Sweet It Is