Roasted Vegetable Salad
This is a very flexible dish - use it a hearty side dish, or make it into a meal. When I roast veggies, I always make a lot of extras to eat a second night. Roast a combination of veggies of your choosing, based on what you like and what is available at the market.
For the Veggies
1 Tablespoon olive oil
1 delicata squash - cut up - note that delicata squash does NOT need to be peeled
1 onion, cut into a large dice
1 large sweet potato, cut into bite-sized pieces
1 lb Brussels Sprouts, left whole
2 watermelon radishes, sliced
For the Salad
1 Tablespoon Olive Oil
2 Tablespoons Cider Vinegar
4 ounces small pasta, such as orzo, cooked
3-4 ounces feta cheese
1-2 large handfuls of greens such as arugula, baby kale, endive, radicchio
Preheat oven to 425 while cutting up veggies. Place veggies in a large bowl, drizzle with olive oil and add a bit of salt and pepper. Mix well, and spread out in a single layer on a large cookie sheet. Roast about 30 minutes. Stir the veggies half way through. Allow to cool slightly. Mix with remaining ingredients and enjoy!
Note: you can make it a complete meal by adding your favorite beans, pork, beef or chicken!