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