Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad Recipes

Roasted Fall Vegetable Salad is a delectable dish that captures the essence of autumn with its rich, earthy flavors and vibrant colors. This recipe celebrates the seasonal bounty by combining an array of fall vegetables, roasted to perfection to enhance their natural sweetness and caramelization.

Typically featuring vegetables like butternut squash, Brussels sprouts, sweet potatoes, and carrots, the Roasted Fall Vegetable Salad offers a medley of textures and tastes. The roasting process imparts a golden brown exterior and a tender, melt-in-your-mouth interior to each vegetable, creating a delightful contrast.

To elevate the flavor profile, aromatic herbs like rosemary, thyme, or sage are often added during roasting, infusing the vegetables with a savory essence that complements their inherent sweetness. A drizzle of olive oil, balsamic vinegar, or maple syrup enhances the caramelization and adds a nuanced depth to the dish.

This salad is not only a feast for the palate but also a visual delight, showcasing the warm hues of autumn on the plate. Pomegranate arils, toasted nuts, or crumbled feta cheese can be incorporated as finishing touches, providing additional layers of flavor and texture.

Roasted Fall Vegetable Salad is a versatile and hearty dish, suitable as a standalone meal or a robust side dish for autumn gatherings. It embodies the essence of the season, offering a comforting and nourishing experience that reflects the beauty of fall harvests.

Roasted Fall Vegetable Salad
Roasted Fall Vegetable Salad Recipe | S2Recipes

Details Roasted Fall Vegetable Salad Recipes

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Cool Time: 40 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4

Ingredients For Roasted Fall Vegetable Salad Recipes

  • 2 cups halved Brussels sprouts (10 ounces)
  • 2 cups coarsely chopped butternut squash
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 red onion, cut into 3/4-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh herbs, such as parsley or chives
  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons pepitas (pumpkin seeds), toasted

Instructions: Roasted Fall Vegetable Salad Recipes

  • Step 1: 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 prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  • Step 2: Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.
  • Step 3: Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.
  • Step 4: Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.

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All Nutrifacts of Roasted Fall Vegetable Salad Recipes

Nutrition Facts
Servings Per Recipe4
% Daily Value *
Total Fat16g20%
Saturated Fat2g12%
Total Carbohydrate22g8%
Dietary Fiber6g23%
Total Sugars6g
Vitamin C110mg549%

TOP 5+ FAQ Roasted Fall Vegetable Salad Recipes

✅What vegetables are typically used in Roasted Fall Vegetable Salad?

Common vegetables include butternut squash, Brussels sprouts, sweet potatoes, and carrots, creating a vibrant and flavorful medley in Roasted Fall Vegetable Salad.

✅How do you achieve the perfect roast for the vegetables?

Achieve the perfect roast by evenly coating the vegetables in olive oil, spreading them on a baking sheet in a single layer, and roasting at a high temperature (around 400°F or 200°C) until golden brown and tender.

✅Can I customize the herbs used in the salad?

Certainly! Customize the flavor profile by experimenting with herbs like rosemary, thyme, sage, or a combination of your favorites to enhance the Roasted Fall Vegetable Salad.

✅Is there a recommended vinaigrette for this salad?

A mustard vinaigrette works wonderfully with Roasted Fall Vegetable Salad. Combine Dijon mustard, olive oil, balsamic vinegar, salt, and pepper for a tangy and savory dressing.

✅Can I prepare the salad ahead of time?

Absolutely! Prepare the Roasted Fall Vegetable Salad ahead of time, refrigerate, and bring it to room temperature before serving to maintain the flavors and textures.

✅What are good toppings to add to the salad?

Enhance the salad with toppings like toasted pepitas, pomegranate arils, or crumbled feta cheese for added texture and flavor in your Roasted Fall Vegetable Salad.

✅Can I substitute certain vegetables based on availability?

Certainly! Substitute vegetables based on availability or personal preference. Consider using seasonal options or experimenting with different varieties to suit your taste.

✅What's the ideal serving temperature for this salad?

Roasted Fall Vegetable Salad can be served at room temperature or chilled. Adjust based on your preference, and enjoy the flavors of autumn in a versatile and delicious dish.
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