Why You’ll Love This Recipe
Autumn Roasted Vegetable Salad celebrates the vibrant flavors and colors of fall’s best produce. Roasting brings out the natural sweetness of seasonal vegetables like squash, carrots, and Brussels sprouts, while a tangy dressing ties everything together. This hearty, nutritious salad is perfect as a side or a light main dish during cooler months.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
butternut squash (cubed)
carrots (sliced)
Brussels sprouts (halved)
red onion (quartered)
olive oil
salt and pepper
mixed greens or baby spinach
dried cranberries or pomegranate seeds
toasted nuts (pecans, walnuts, or almonds)
Dressing
apple cider vinegar
maple syrup or honey
Dijon mustard
olive oil
salt and pepper
directions
Preheat your oven to 400°F (200°C).
Toss butternut squash, carrots, Brussels sprouts, and red onion with olive oil, salt, and pepper.
Spread vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
In a large salad bowl, combine mixed greens with roasted vegetables.
Drizzle dressing over the salad and toss gently to coat.
Top with dried cranberries or pomegranate seeds and toasted nuts.
Serve immediately.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Roasting time: 25-30 minutes
Total time: 45 minutes
Variations
Add roasted sweet potatoes or beets for more color and flavor.
Include crumbled goat cheese or feta for creaminess.
Use kale or arugula instead of mixed greens.
Swap maple syrup with balsamic glaze for a richer dressing.
storage/reheating
Store leftover roasted vegetables and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheat roasted vegetables in the oven or enjoy cold tossed into fresh greens.
Do not store salad with dressing to prevent sogginess.
FAQs
Can I roast vegetables ahead of time?
Yes, roast and store vegetables separately; add dressing just before serving.
What nuts work best?
Pecans, walnuts, and almonds all add great texture and flavor.
Is this salad vegan?
Yes, omit cheese or choose a plant-based alternative.
Can I add protein?
Grilled chicken, chickpeas, or quinoa work well.
How do I prevent soggy greens?
Add dressing and roasted vegetables right before serving.
Can I use frozen vegetables?
Fresh is best, but frozen can be roasted if thawed and dried first.
Can I make the dressing ahead?
Yes, dressing keeps well in the fridge for up to a week.
What’s a good substitute for apple cider vinegar?
Use white wine vinegar or lemon juice.
Can I make this gluten-free?
Yes, it’s naturally gluten-free.
Are dried cranberries necessary?
No, they add sweetness but can be omitted or replaced with other dried fruit.
Conclusion
Autumn Roasted Vegetable Salad is a colorful, flavorful way to enjoy seasonal produce with a perfect balance of sweet, savory, and tangy notes. Easy to prepare and full of wholesome ingredients, it’s a versatile dish that brings warmth and freshness to your fall meals.
Print
Autumn Roasted Vegetable Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad / Side Dish
- Method: Roasting & Tossing
- Cuisine: American
- Diet: Vegetarian
Description
A colorful, autumn-inspired salad featuring roasted seasonal vegetables tossed in a tangy maple‑mustard dressing and finished with crunchy nuts and fresh greens.
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, etc.)
- ½ cup pecans or walnuts, roughly chopped
- ¼ cup dried cranberries
- Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss Brussels sprouts, butternut squash, sweet potato, and onion with 3 tablespoons olive oil, salt, and pepper on the baking sheet.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
- While veggies roast, whisk together dressing ingredients in a small bowl.
- In a large salad bowl, combine mixed greens, roasted vegetables, nuts, and dried cranberries.
- Drizzle dressing over salad and toss gently to coat.
- Serve immediately, optionally topped with feta or goat cheese.
Notes
- Swap squash for pumpkin or carrots depending on what’s in season.
- To deepen flavor, add a pinch of smoked paprika or cinnamon to the veggies before roasting.
- For extra protein, toss in roasted chickpeas or grilled chicken.
- Make it dairy-free by omitting cheese or using plant-based feta.
- Leftover salad dressing stores in the fridge up to one week—shake well before using.