Autumn Roasted Vegetable Salad Recipe
If you’re searching for that one perfect dish to embody the flavors of the season, the Autumn Roasted Vegetable Salad is it! This gorgeous salad is full of caramelized root veggies, hearty squash, and vibrant greens, brought together with a zippy vinaigrette and a sprinkle of toasty seeds. Every bite is a celebration of everything the fall harvest has to offer, and the combination of textures and colors is truly irresistible. Whether you’re prepping a festive side for a holiday table or assembling a nourishing main for a cozy night in, this Autumn Roasted Vegetable Salad adds both comfort and wow-factor to your meal.
Ingredients You’ll Need
You won’t believe how just a handful of fresh, seasonal ingredients can come together to make something so utterly satisfying. Each element plays a key role in delivering that rich, autumnal flavor and a medley of beautiful textures and colors that set this salad apart.
- Butternut Squash: Roasted until sweet and golden, it adds creamy richness and the true taste of fall.
- Sweet Potatoes: Their deep orange color and caramelized edges give both sweetness and a lovely earthiness.
- Brussels Sprouts: Roasting brings out their nuttiness and a delightfully crisp texture.
- Red Onion: Adds a gentle bite and gorgeous purple hue after roasting.
- Olive Oil: Essential for coaxing out all those golden, crispy edges while keeping veggies tender.
- Salt & Black Pepper: Simple, but vital in making all the flavors pop.
- Mixed Greens (like arugula, spinach, or kale): A fresh, slightly peppery base that balances the roasted veggies.
- Pepitas or Toasted Pumpkin Seeds: Sprinkle them on for crunch and a subtle, nutty finish.
- Goat Cheese (optional): Adds a creamy, tangy note that’s just magical with the other ingredients.
- Maple Dijon Vinaigrette: A quick whisk of olive oil, maple syrup, Dijon mustard, and apple cider vinegar ties it all together with sweet, tangy brightness.
How to Make Autumn Roasted Vegetable Salad
Step 1: Prep and Chop Your Veggies
Start by peeling the butternut squash and sweet potatoes, then cut them into bite-size cubes. Trim and halve your Brussels sprouts, and slice the red onion into thick wedges. Getting the pieces roughly the same size helps everything cook evenly and look beautiful once tossed together.
Step 2: Roast to Perfection
Preheat your oven to 425°F (220°C). Toss all your chopped veggies on a large baking sheet with olive oil, salt, and plenty of black pepper. Spread them out in a single layer for maximum caramelization. Roast for about 30 minutes, flipping once, until everything is deeply golden and tender with irresistible crispy bits.
Step 3: Prepare the Maple Dijon Vinaigrette
While your vegetables are roasting, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar in a small bowl. Taste and adjust with a little salt and pepper. The dressing should be tangy yet slightly sweet—a perfect contrast to those roasted veggies.
Step 4: Assemble the Autumn Roasted Vegetable Salad
Layer a generous bed of mixed greens on your serving platter or in a large salad bowl. Pile the warm roasted vegetables over the top. Drizzle with the vinaigrette while everything is still slightly warm so the flavors mingle beautifully.
Step 5: Add Finishing Touches
Scatter over a handful of pepitas or toasted pumpkin seeds for crunch, and if you like, crumble soft goat cheese on top for extra creaminess and tang. Give the salad a gentle toss or leave it artfully layered for a stunning presentation.
How to Serve Autumn Roasted Vegetable Salad
Garnishes
For ultimate fall flair, finish your Autumn Roasted Vegetable Salad with fresh herbs like parsley or chives, a shower of pomegranate seeds for juicy bursts, or even a pinch of flaky sea salt. Each topping brings a playful pop of color and a layer of flavor.
Side Dishes
This salad is hearty enough to shine solo, but pairs wonderfully with roasted chicken, seared salmon, or even a bowl of creamy soup. You could also set it alongside warm, crusty bread to soak up the lovely vinaigrette for a meal that feels both rustic and gourmet.
Creative Ways to Present
Try serving the Autumn Roasted Vegetable Salad in a large shallow platter for dramatic effect, or build it in mason jars for make-ahead lunches. For a dinner party, arrange the roasted veggies in colorful bands over the greens, letting every autumn hue stand out. It turns even an ordinary meal into a feast for the eyes!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the salad in an airtight container in the refrigerator. For best texture, keep the greens and dressing separate from the roasted vegetables and add them together just before serving.
Freezing
While the fresh greens and toppings are best enjoyed fresh, you can freeze leftover roasted vegetables for up to two months. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. When ready to use, thaw in the fridge and reheat gently before assembling your next salad.
Reheating
To revive leftover roasted veggies, spread them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, just until heated through. This brings back their delightful texture without making them mushy. Then toss with fresh greens and dressing to rebuild your Autumn Roasted Vegetable Salad.
FAQs
Can I use different vegetables in my Autumn Roasted Vegetable Salad?
Absolutely! The beauty of this salad is its flexibility. Try swapping in carrots, parsnips, acorn squash, or even beets depending on what you have on hand. Just aim for a mix of colors and textures for the best result.
Is there a vegan version of this salad?
Yes! Simply skip the goat cheese or substitute with a vegan cheese alternative. The rest of the Autumn Roasted Vegetable Salad ingredients are naturally plant-based, making it a fantastic option for all eaters.
Can I make Autumn Roasted Vegetable Salad in advance for a party?
Definitely. You can roast the vegetables and prepare the vinaigrette up to two days ahead. Just assemble everything with fresh greens right before serving so the salad keeps its vibrant texture and color.
What if I don’t have maple syrup for the dressing?
No worries! Honey or even a touch of brown sugar can step in for maple syrup. Each will provide that lovely sweetness and help marry the flavors in your vinaigrette.
How can I add protein to this salad?
Grilled chicken, roasted chickpeas, or even cooked quinoa can be tossed in for a boost of protein, making your Autumn Roasted Vegetable Salad a complete and filling meal on its own.
Final Thoughts
With its vibrant colors and big, bold flavors, this Autumn Roasted Vegetable Salad is a dish you’ll want to make all season long. Whether you’re serving it at a holiday gathering or just for yourself on a cozy night, it’s sure to make everyone fall in love with veggies. Don’t be surprised if this becomes your new autumn obsession!
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Autumn Roasted Vegetable Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Autumn Roasted Vegetable Salad is a colorful and flavorful dish that celebrates the season’s harvest. Roasted butternut squash, Brussels sprouts, and beets are combined with hearty quinoa and a tangy balsamic vinaigrette for a satisfying meal.
Ingredients
For the Salad:
- 1 small butternut squash, peeled and diced
- 1 lb Brussels sprouts, trimmed and halved
- 3–4 beets, peeled and diced
- 1 cup quinoa, cooked
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven: to 400°F (200°C).
Toss the butternut squash, Brussels sprouts, and beets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
- Prepare the dressing: Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
- Assemble the salad: In a large bowl, combine the roasted vegetables, cooked quinoa, dried cranberries, and toasted pecans. Drizzle with the dressing and toss to coat.
- Serve: Sprinkle feta cheese over the salad before serving.
Notes
- This salad can be served warm or at room temperature.
- Feel free to customize the salad with your favorite fall vegetables and nuts.
- The balsamic vinaigrette can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 19g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
