One-Pan Roasted Fall Veggie Salad

This easy roasted fall veggie salad is chock full of fresh autumn produce. Serve as a side, or add a protein and serve it for lunch.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.

Though I love summer, my favorite food season is fall. I love fall flavors—apples, butternut squash, pumpkin, carrots, sweet potato. So, when deciding between a summer or fall salad, I went toward fall.

Not only did I load my salad with fall veggies, I roasted them first to bring out a slight sweetness. Then I tossed them with fresh baby spinach and a homemade cider-flavored salad dressing.

I love this salad because it's very easy. Once all the veggies are peeled and chopped, everything is tossed in olive oil and goes onto the same sheet pan to be roasted.

The resulting dish is not only delicious but beautiful! It has so many colorful veggies. Eating a variety of colorful veggies is a great way to get the nutrients your body needs.

This salad can easily be adapted based on your preferences and produce availability. Pearl onions would be delicious in this salad, as would broccoli and/or cauliflower florets. You can use collars or kale instead of spinach.

Fruits can also be added to this salad, raw or roasted. Some options include apples or pears, or dried cranberries. Want some crunch? Add toasted pecans or walnuts.

If you wanted to add a little bit of protein to the salad, you can sprinkle on crumbled bacon, or to make a heartier lunch salad, add sliced roasted chicken or pork tenderloin.

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Roasted Fall Veggie Salad

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 5 minutes

This hearty roasted fall veggie salad is a delicious side dish for weeknight meals and fancy enough for holiday meals. Add roasted chicken or pork to make it a meal in itself.

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Ingredients

For the salad

• 1 cup (10 oz) acorn squash, peeled and cut into ½" cubes
• 1 cup (10 oz) butternut squash, peeled and cut into ½" cubes
• 4 carrots, peeled and sliced into ½" thick rounds
• 8 oz baby bella mushrooms, stemmed, caps sliced
• 8 oz brussel sprouts, trimmed and halved
• 4 cups baby spinach
• sea salt and pepper to taste
• 4 tablespoon olive oil

For the dressing

• ¾ cup extra virgin olive oil
• ¼ cup apple cider
• ¼ cup apple cider vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon honey
• 1 ½ teaspoons kosher salt
• 1 teaspoon fresh thyme leaves
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425 degrees F. Line a baking sheet with tinfoil. Spray with nonstick spray.
2. Place the butternut squash, acorn squash, carrots, and brussel sprouts in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread on the baking sheet in an even layer.
3. Roast the veggies for 20 minutes, stirring once halfway through.
4. Add the mushrooms to the baking pan. Roast another 10 minutes.
5. While the veggies are roasting, make the dressing: combine all of the ingredients in a glass jar with a tight-fitting lid. Screw the lid closed tightly, and shake well. Refrigerate until ready to serve the salad.
6. Once the veggies have finished roasting, let them cool at room temperature for about 20 minutes.
7. Place the baby spinach in a large salad bowl. Top with the roasted veggies, toss to combine.
8. Give the salad dressing one last shake, then drizzle over the salad and serve.

Notes

You can skip the salad serving bowl and plate the salad directly into individual bowls as well and place the dressing in a dispenser for guests to dress their own salads.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.

• 
  J.A. Henckels 8" Chef Knife
• 
  Extra Large Bamboo Cutting Board (17 x 12 inch)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pan (2 Pack)
• 
  OXO Good Grips Large Salad Dressing Shaker
• 
  Stainless Steel Salad Tongs
• 
  DOWAN 2.5-Quart (9.6-inch diamter) Large Serving Bowls

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 691mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 3g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!