Embrace the flavors of autumn with a Roasted Fall Vegetable Salad. This warm and hearty salad features a medley of seasonal vegetables, perfectly roasted to bring out their natural sweetness and tossed in a tangy vinaigrette.

Roasted Fall Vegetable Salad Recipe :

Looking for a comforting and nutritious salad? This Roasted Fall Vegetable Salad combines caramelized fall veggies, fresh greens, and a simple vinaigrette for a dish that’s perfect as a side or light main course.

History of the Recipe :

Roasting vegetables has long been a beloved cooking method, particularly in the cooler months when hearty root vegetables are in abundance. This salad is a modern twist on traditional roasted vegetables, combining them with fresh greens and a light vinaigrette. It reflects the shift toward seasonal, farm-to-table eating, emphasizing fresh, local ingredients.

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Roasted Fall Vegetable Salad Recipe

Lakshman Rao Sarnala

A warm, hearty Roasted Fall Vegetable Salad with seasonal veggies and a tangy vinaigrette.

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 3

Ingredients

  

• 2 cups butternut squash, peeled and cubed
• 1 cups Brussels sprouts, halved
• 1 cups carrots, peeled and sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 1 tsp salt
• tsp black pepper
• 2 cup mixed greens (arugula, spinach, or kale)
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Instructions

 

• Preheat the oven: Preheat your oven to 400°F (200°C).
• Prepare the vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, carrots, and red onion with 2 tablespoons of olive oil, salt, and black pepper.
• Roast the vegetables: Spread the vegetables on a baking sheet in a single layer. Roast for 30-35 minutes, tossing halfway through, until tender and caramelized.
• Make the dressing: While the vegetables roast, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and the remaining 1 tablespoon of olive oil in a small bowl.
• Assemble the salad: Once the vegetables have cooled slightly, toss them with the mixed greens, dried cranberries, and toasted pecans in a large bowl.
• Add the dressing: Drizzle the vinaigrette over the salad and gently toss until combined.
• Serve: Serve warm or at room temperature.

Notes

• Use any seasonal vegetables like sweet potatoes, parsnips, or beets for variety.
• This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Keyword Roasted Fall Vegetable Salad, Warm Autumn Salad

Tips for Roasted Fall Vegetable Salad Recipe :

• Cut vegetables evenly for consistent roasting.
• Add crumbled feta or goat cheese for a creamy touch.
• Roast the vegetables ahead of time and assemble before serving for easy preparation.

FAQs for Roasted Fall Vegetable Salad Recipe :

1. Can I make this salad ahead of time?
   Yes! Roast the vegetables in advance and store them in the refrigerator. Assemble the salad before serving.
2. What other vegetables can I use?
   Try sweet potatoes, beets, or parsnips for a different flavor profile.
3. Is this salad vegan?
   Yes, this salad is naturally vegan. Ensure your mustard is plant-based.

Conclusion :

Roasted Fall Vegetable Salad is a warm, comforting dish that highlights the best seasonal produce. With its rich, caramelized vegetables and a sweet-tangy vinaigrette, it’s perfect for autumn dinners or festive occasions. This easy, nutritious recipe is sure to become a favorite in your seasonal rotation.