Roasted Vegetable Salad – vomFASS Madison University Avenue

Ingredients

• 1 red onion
• 1 butternut squash – small
• 10 baby potatoes
• 2 carrots
• 2 parsnips
• 1 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
• 1 pinch sea salt and ground black pepper
• 4 handfuls of arugula salad mix
• ¼ cup crumbled feta - (or dairy-free equivalent)
• 1 Tbsp vomFASS Gran Cru de la Luna
• 2 Tbsp vomFASS Aceto Balsamico Platinum
• 2 Tbsp fresh basil, finely chopped
• 2 Tbsp fresh cilantro, finely chopped
• 2 Tbsp fresh parsley, finely chopped