roasted fall salad is the easiest side you’ll ever make!
When it comes to stuffing, I’m just gonna say it – not a fan.
And I’ve tried a LOT of stuffing. But at the end of the day, no matter how much “stuff” I add to it (nuts! fruit! herbs!), those bread cubes are not my favorite way of eating carbs. Personally.
Give me a good Parker House roll, some mashed potatoes or even the ubiquitous sweet potato casserole and NOW we’re talking carbs.
I’m also not a fan of having to serve some obligatory vegetable – like, WHY? (I know, I have a lot of thoughts about Thanksgiving dinner. Which is why I love hosting it). I would never be one to fuss with tradition, so if there’s a green bean casserole in your family that must be served no matter what, I respect that.
But if I’m going to serve a veg it’s going to be easy, something a little different and DEFINITELY roasted.
Like this roasted fall salad – which I absolutely LOVE.
The prep on this couldn’t be simpler or quicker, and aside from a few stirs, is mostly hands-off once you pop it in the oven. It’s the perfect balance of sweet and savory, and the addition of strips of halloumi (added at the end of the cook time) is 100% chef’s kiss.
And if you CAN’T make it for Thanksgiving (because, you know, green bean casserole), then bookmark it for another time. It’s that good.
1 small butternut squash, peeled and chopped
2 apples, chopped
1 small red onion, chopped
1 cup brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
salt and pepper
8-ounce package of halloumi, sliced
Italian parsley, for garnish
Preheat the oven to 400 degrees.
Spread the vegetables onto a baking sheet and drizzle with the olive oil. Toss well to coat and season with salt and pepper. Roast for 45 minutes, stirring every 15 minutes. During the last 15 minutes push the vegetables to the side and lay the halloumi slices in the center.
At the end of the 45 minutes raise the oven temperature to broil and continue cooking until the halloumi is golden brown. Remove from oven and transfer the vegetables to a serving bowl or platter. Slice the halloumi into strips and add to the vegetables. Garnish with the parsley and serve immediately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2011/10/19/roasted-fall-salad/
Hi! I'm Sheri!
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