Roasted Vegetable Salad

I still had frozen leftover squash from the squash bread back in November. It's time to use it up.

Roasted Vegetable Salad
Serves 6

• head of romaine lettuce 
• 2 cups of butternut squash, peeled and cubed (about one squash)
• 1 red onion, quartered 
• 1 sweet potato
• 3 Yukon gold potatoes or 1/2 bag of small fingerling potatoes
• 1/4 cup olive oil
•  2 tbsp balsamic vinegar 
• 1 tbsp rosemary/thyme (optional)

1. Preheat the oven to 475 degrees F

2. Wash and chop the potatoes and sweet potato 

3. Quarter the red onion and combine in a large bowl with the potatoes and the squash

4. Pour the olive oil and rosemary and thyme over the vegetables and mix well

5. Spread the vegetables in a foil-lined baking dish and cook for 35 minutes, stirring occasionally

6. Chop the romaine into inch pieces

7. Mix the roasted vegetables with the lettuce and pour the balsamic vinegar over everything

Modified from http://allrecipes.com/Recipe/Roasted-Vegetables/Detail.aspx

Surprisingly, this reheats very well in the microwave.