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As the leaves begin to change and the air turns crisp, the beauty of seasonal cooking comes into full bloom. Autumn is not just a transition from summer to winter; it's a celebration of nature's bounty. The cooler months bring forth a rich palette of flavors that invite us to gather around the table with family and friends. Among the many culinary delights that autumn offers, the Maple Roasted Autumn Vegetable Salad stands out as a quintessential dish that embodies the essence of the season.

Maple Roasted Autumn Vegetable Salad

Discover the delicious Maple Roasted Autumn Vegetable Salad, a perfect tribute to the season's bounty. Featuring a medley of roasted butternut squash, Brussels sprouts, carrots, and red onions, this salad celebrates autumn flavors with a touch of maple syrup and crunchy walnuts. It's not just about taste; it's also packed with nutrients and ideal for cozy gatherings or quick weeknight dinners. Embrace culinary creativity and nourish your body with this seasonal delight!
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Ingredients
  

1 cup butternut squash, peeled and cubed

1 cup Brussels sprouts, halved

1 cup carrots, sliced

1 red onion, diced

2 tablespoons olive oil

3 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon cinnamon

Salt and pepper to taste

4 cups mixed greens (arugula, spinach, or kale)

½ cup walnuts, toasted

½ cup feta cheese, crumbled (optional)

2 tablespoons balsamic vinegar

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion.

      Season and Toss: Drizzle the olive oil and maple syrup over the vegetables. Add dried thyme, cinnamon, salt, and pepper. Toss everything well until the vegetables are evenly coated.

        Roast the Vegetables: Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.

          Assemble the Salad: In a large salad bowl, place the mixed greens. Once the roasted vegetables are ready, let them cool slightly before adding them atop the greens.

            Add Toppings: Sprinkle the toasted walnuts and crumbled feta cheese (optional) over the top of the salad.

              Dress the Salad: Drizzle balsamic vinegar over the salad and give it a gentle toss to combine.

                Garnish and Serve: Garnish with fresh parsley and serve immediately while the vegetables are warm.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4