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Roasted Squash, Apple, and Cipollini Onion Salad

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This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.

Source: Martha Stewart Living, October 2010
Total Time Prep Servings

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10
  • kkevra
    14 OCT, 2012
    I made this today but with veggies from my Vermont fall garden. The greens consisted of baby arugula, spinach, fresh (shredded) celery and kale leaves. I used my own shallots in place of little onions. I thought the roasted apples would be gross but they were great. I added some pomegranate seeds at the end for color contrast and a bright burst of flavor. Yum!
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