Roasted Autumn Vegetable Salad
Celebrate the flavors of fall with this vibrant Roasted Autumn Vegetable Salad, a hearty and healthy dish brimming with seasonal ingredients perfect for cozy gatherings or meal prep. Sweet butternut squash, caramelized Brussels sprouts, tender carrot rounds, and roasted red onion are oven-roasted to perfection, then paired with crisp baby spinach, juicy pomegranate seeds, crunchy toasted pecans, and creamy crumbled goat cheese. A tangy-sweet balsamic dressing made with honey and Dijon mustard ties it all together for an irresistible balance of flavors and textures. This colorful salad is ideal as a festive holiday side or a satisfying main course, and it’s ready to impress in under an hour. Packed with nutrient-rich veggies and a medley of autumn-inspired ingredients, this salad is guaranteed to bring warmth to your table.
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 cup carrots, peeled and cut into rounds
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 0.5 cup pomegranate seeds
- 0.5 cup toasted pecans
- 0.25 cup goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Spread the butternut squash, Brussels sprouts, carrots, and red onion evenly across the baking sheets.
Drizzle the vegetables with olive oil and season with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
While the vegetables are roasting, prepare the balsamic dressing by whisking together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil in a small bowl. Set aside.
Once the vegetables are done, let them cool slightly for 5-10 minutes.
In a large bowl, combine the baby spinach, roasted vegetables, pomegranate seeds, toasted pecans, and crumbled goat cheese.
Drizzle the salad with the balsamic dressing and gently toss to combine.
Serve the salad warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 72.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5030 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
