Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    19

Embrace the essence of autumn with this vibrant salad, where roasted fall vegetables meet the crunch of toasted pepitas and the brightness of fresh herbs. A symphony of flavors and textures that celebrates the season's bounty.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    0 mg
  • Fiber
    6 g
  • Protein
    5 g
  • Saturated Fat
    2 g
  • Sodium
    320 mg
  • Sugar
    6 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper; toss to coat. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View Roast the vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool for 10 minutes. (Cook time: 20 minutes, Cool time: 10 minutes)

Image Step 03
03 Step

Recipe View Meanwhile, for the vinaigrette, whisk together the red wine vinegar, herbs, garlic, and Dijon mustard in a large bowl. Slowly pour in the remaining 2 tablespoons of olive oil, whisking until the oil is incorporated and the dressing is smooth and creamy. (Prep time: 5 minutes)

Image Step 04
04 Step

Recipe View Add the roasted vegetables to the bowl with the vinaigrette; toss gently to coat. Let cool to room temperature (or chill, covered, for up to 1 week). Sprinkle the salad with toasted pepitas just before serving. (Final Assembly: 5 minutes)

For a richer flavor, try roasting the vegetables with a sprig of rosemary or thyme.
If you don't have pepitas, toasted walnuts or pecans make a delicious substitute.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
Add crumbled goat cheese or feta for extra flavor and creaminess.

You need to login to claim your token

🔐 Login to get token

Nelle Considine

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Al Padberg

    I love how easy this recipe is to customize. I added some roasted sweet potatoes and dried cranberries for extra sweetness.

  • Marge Stark

    This salad is a flavor explosion! The roasted vegetables are perfectly tender, and the vinaigrette is tangy and bright.

  • Austyn Christiansen

    I made this salad for a potluck, and it was a huge hit! Everyone raved about the flavors and textures.

  • Shaniya Hansen

    The toasted pepitas add such a nice crunch. This is my new go-to fall salad!

LEAVE A REVIEW

Please Rate