Description
As the days grow shorter and the air turns crisp, fall brings with it an abundance of vibrant vegetables that are perfect for roasting. One of the best ways to celebrate this season is with a roasted fall vegetable salad—a dish that not only showcases the rich flavors of autumn but also offers a warm, comforting experience. This salad is versatile, nourishing, and visually stunning, making it an ideal centerpiece for any fall gathering.
Ingredients
Units
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 1 cup carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon maple syrup (optional)
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- Salt and pepper to taste
Optional Toppings:
- Crumbled feta or goat cheese
- Toasted nuts (such as walnuts or pecans)
- Fresh herbs (like parsley or thyme)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the butternut squash, Brussels sprouts, red onion, and carrots. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and maple syrup if using. Toss to coat.
- Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad: Once the vegetables are done roasting, let them cool slightly. In a large serving bowl, combine the roasted vegetables and drizzle with the dressing. Toss gently to combine.
- Add Toppings: Top the salad with crumbled cheese, toasted nuts, and fresh herbs if desired.
- Serve: Enjoy warm or at room temperature as a hearty side dish or main meal!
Tips
- Feel free to mix and match with other fall vegetables like sweet potatoes, parsnips, or beets.
- This salad holds up well, so you can prepare it in advance and store it in the fridge.