Recipe + Photo by April Viar 

Roasted Squash and Mint Salad is a simple, yet delicious dish. This salad combines the sweetness of roasted squash and red onion with fresh mint, tossed in a light tomato sauce. Perfect for a summer meal. It’s easy to make and full of flavor. 

Servings: 4 

INGREDIENTS 

  • 3 medium to large size squash, sliced 1/2 inch thick 
  • 3 medium to large size zucchini, sliced 1/2 inch thick
  • 2 red onions, sliced in 1/2-inch thick rounds 
  • 1/3 cup fresh mint, sliced 
  • 2 tbsp maple syrup
  • 2-3 tbsp olive oil 
  • 1 cup Fody Food Certified Vegan Arabbiata Pasta Sauce 

DIRECTIONS 

  • Preheat the oven to 375 F and line two sheet pans with parchment paper. Lightly drizzle olive oil over the vegetables and toss to coat them evenly. Roast vegetables for 30 to 45 minutes until they are tender. Set them to the side and let them cool for 10-15 mins. 
  • In a bowl, combine 1 cup of Arrabbiata sauce, fresh mint, 2 tbsp of maple syrup, and 1 tbsp of olive oil and mix until well incorporated. 
  • Transfer the vegetables to a large bowl. Pour in the sauce and gently toss to coat all the veggies. Refrigerate for an hour to allow the flavors to develop and meld together. Before serving, top with fresh mint.
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