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.
Roasted Fall Veggie Salad
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.
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
- Preheat your oven to 425 degrees F. Line a baking sheet with tinfoil. Spray with nonstick spray.
- 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.
- Roast the veggies for 20 minutes, stirring once halfway through.
- Add the mushrooms to the baking pan. Roast another 10 minutes.
- 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.
- Once the veggies have finished roasting, let them cool at room temperature for about 20 minutes.
- Place the baby spinach in a large salad bowl. Top with the roasted veggies, toss to combine.
- Give the salad dressing one last shake, then drizzle over the salad and serve.
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.
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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.
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!
Summer and Fall Salads
- Roasted Fall Veggie Salad - The Redhead Baker (recipe above)
- Polenta Caprese Stackers - Shockingly Delicious
- Spinach, Almond and Berries Salad - That Skinny Chick Can Bake
- Antipasta Pasta Salad - The Heritage Cook
- Mixed Greens, Peach and Corn Salad with Balsamic Maple Vinaigrette - Karen's Kitchen Stories
- Easy Cole Slaw - Mother Would Know
- Simple Vegan Chickpea Salad with Olives - The Wimpy Vegetarian
- Brussels sprouts Salad with Shallot Vinaigrette - Sarah's Cucina Bella
- Goat Cheese Salad with Raspberry Dressing - Creative Culinary
susan | the wimpy vegetarian
Sunday 20th of September 2020
This is such a perfect fall dish! I'm adding it to my list of "want to make soon"!!
Sarah Walker Caron
Monday 31st of August 2020
I love, love, love roasting vegetables. What a wonderful idea to roast this mix for a salad — and cider-based dressings are divine! YUM!
Thursday 27th of August 2020
So beautiful and delicious! I love fall foods too and can't wait for cooler days ahead!
Thursday 27th of August 2020
This is a gorgeous and colorful salad, and I agree with you about the flavors of fall!