Okay, so I do not have a picture of the final dish, but I promise you this delicious fall salad is enough to fill you up and leave you feeling satisfied and warm. Feel free to play with proportions and ENJOY!
1 small butternut squash, peeled
2 apples, chopped
1/2 red onion, chopped
1 c. (generous) chopped brussels sprouts
2 T. olive oil salt and pepper
1/4 c. crumbled or diced feta cheese chopped parsley
Preheat oven to 400 degrees.
Put squash, apples, brussels sprouts and onion in a large bowl – toss with olive oil and season with salt and pepper. Lay in an even layer on a parchment-lined baking sheet. Roast for 45-50 minutes, tossing every 15 minutes.
Remove vegetables and let cool for 5 minutes. Return veggies to bowl and toss with feta and chopped parsley. Serve immediately.