Nutrition Facts for Roasted autumn vegetable salad
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Roasted Autumn Vegetable Salad

Image of Roasted Autumn Vegetable Salad
Nutriscore Rating: 81/100

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

⏱️
Prep Time
20 min
πŸ”₯
Cook Time
30 min
πŸ•
Total Time
50 min
πŸ‘₯
Servings
4 servings
πŸ“Š
Difficulty
Medium

πŸ₯˜ Ingredients

15 items
  • 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
πŸ’‘
Pro Tip: Read through all ingredients before starting to cook!

πŸ“ Instructions

9 steps
1

Preheat the oven to 400Β°F (200Β°C) and line two baking sheets with parchment paper.

2

Spread the butternut squash, Brussels sprouts, carrots, and red onion evenly across the baking sheets.

3

Drizzle the vegetables with olive oil and season with salt and black pepper. Toss to coat evenly.

4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.

5

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.

6

Once the vegetables are done, let them cool slightly for 5-10 minutes.

7

In a large bowl, combine the baby spinach, roasted vegetables, pomegranate seeds, toasted pecans, and crumbled goat cheese.

8

Drizzle the salad with the balsamic dressing and gently toss to combine.

9

Serve the salad warm or at room temperature and enjoy!

⚑
Cooking Tip: Take your time with each step for the best results!
512
cal
11.8g
protein
47.6g
carbs
34.5g
fat

Nutrition Facts

1 serving (453.4g)
Calories
512
% Daily Value*
Total Fat 34.5 g 44%
Saturated Fat 5.9 g 29%
Polyunsaturated Fat 0.0 g
Cholesterol 8 mg 3%
Sodium 685 mg 30%
Total Carbohydrate 47.6 g 17%
Dietary Fiber 12.2 g 44%
Total Sugars 19.0 g
Protein 11.8 g 24%
Vitamin D 0.0 mcg 0%
Calcium 203 mg 16%
Iron 4.1 mg 23%
Potassium 1277 mg 27%

*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.

Source of Calories

34.9%%
8.5%%
56.6%%
Fat: 1236 cal (56.6%%)
Protein: 186 cal (8.5%%)
Carbs: 763 cal (34.9%%)