Prep Time: 45 minutes  Cook Time: 60 minutes  Serves: 8-10


  • Dressing 
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar 
  • 3 tbsp. Dijon mustard 
  • 1 cup olive oil 
  • 1 tsp. dried thyme 
  • 1 1/2 tsp. Kosher salt 
  • 1/2 tsp. ground black pepper
  • Salad 
  • 6 cups mixed salad greens
  • 1 butternut squash, peeled, cut into 1/2” cubes 
  • 2 red onions, peeled, cut into 1” chunks 
  • 5 red or white new potatoes, cut into 1” chunks 
  • 1 red bell pepper, roasted, peeled and cut into strips
  • 1 cup corn 
  • 10-15 fresh green beans 
  • 1/2 cup crumbled Feta cheese 
  • 1/3 cup toasted sliced almonds


1. Make Dressing: Combine all ingredients in a jar fitted with a tight lid. Shake well and taste. If too tart for your taste, add more olive oil. Add salt, if necessary.

2. Make Salad: Heat oven to 375 degrees. On one baking sheet, spread butternut squash and drizzle with olive oil, salt and pepper. Roast for 25-30 minutes until soft and caramelized. On another baking sheet, spread potatoes and onions. Drizzle with olive oil, salt and pepper. Roast for 30-35 minutes, until soft and caramelized. While vegetables are roasting, put a red bell pepper (whole) on the baking rack in oven. Roast until skin is dark and blistered. Remove and let cool. Remove skin, stem and seeds. Cut remaining pepper into strips. Meanwhile, cook corn in microwave with a spoonful of water and some salt. Cook on high for 2 minutes. To cook green beans, put 8 cups water to boil in a pot on stove. Bring to a boil and add 2 tbsp. salt. Add green beans and cook for 6 minutes. Drain and plunge beans in a bowl of ice water to stop cooking and retain the green color. In a large salad bowl, mix greens, vegetables, feta, and almonds. Pour enough salad dressing on to coat. Be careful to not add too much dressing. Serve immediately.

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