Introduction: Can a Colorful Salad Be Hearty, Flavorful, and Perfect for Fall?
Craving a vibrant, seasonal dish that’s as nutritious as it is delicious? Roasted Fall Vegetable Salad combines caramelized Brussels sprouts, butternut squash, bell pepper, and red onion with a tangy vinaigrette and crunchy pepitas for a perfect balance of textures and flavors. This recipe yields 4 servings, ideal for a healthy lunch, side dish, or light dinner. Ready to roast a cozy, autumn-inspired salad? Let’s dive into this wholesome recipe!
Overview: Why Roasted Fall Vegetable Salad Shines
Roasted Fall Vegetable Salad is loved for its bold flavors, vibrant colors, and easy preparation. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 20 minutes roasting, 10 minutes cooling, totaling approximately 45 minutes.
- Difficulty Level: Easy—requires chopping, roasting, and whisking, suitable for all skill levels.
- Why It’s Special: Roasting enhances the natural sweetness of fall vegetables, paired with a zesty vinaigrette and crunchy pepitas for a satisfying, nutrient-packed dish. This recipe serves 4, perfect for small gatherings or meal prep.
Perfect with grilled chicken, a bowl of curry red lentil soup, or as a standalone vegetarian meal.
Essential Ingredients
Roasted Fall Vegetable Salad uses seasonal ingredients for a flavorful, hearty result. Here’s what you’ll need for 4 servings:
- 2 cups halved Brussels sprouts (10 ounces): Adds earthy, slightly bitter flavor.
- 2 cups coarsely chopped butternut squash: Provides sweet, nutty richness.
- 1 red bell pepper, cut into ¾-inch pieces: Contributes vibrant color and sweetness.
- 1 red onion, cut into ¾-inch pieces: Adds savory depth.
- 4 tablespoons olive oil, divided: Enhances roasting and forms the vinaigrette base.
- ½ teaspoon salt: Seasons the vegetables.
- ½ teaspoon freshly ground black pepper: Adds mild warmth.
- 1 tablespoon red wine vinegar: Brings tangy brightness to the vinaigrette.
- 1 tablespoon chopped fresh herbs (parsley or chives): Adds fresh, herbaceous notes.
- 1 small clove garlic, minced: Infuses subtle savoriness.
- 1 teaspoon Dijon mustard: Provides creamy, tangy depth.
- 2 tablespoons pepitas (pumpkin seeds), toasted: Adds crunchy texture.
Why These Ingredients Matter
- Fall Vegetables: Brussels sprouts, squash, and peppers offer seasonal flavors and hearty textures.
- Vinaigrette: Red wine vinegar, mustard, and herbs create a balanced, tangy dressing.
- Pepitas: Provide a nutty, crunchy contrast.
- Olive Oil: Enhances roasting and binds the vinaigrette.
Substitutions and Variations
- Brussels Sprouts: Swap with broccoli florets or halved green beans.
- Butternut Squash: Use sweet potatoes, acorn squash, or carrots.
- Red Bell Pepper: Replace with yellow/orange bell pepper or poblano for a mild kick.
- Red Onion: Substitute with yellow onion or shallots.
- Olive Oil: Use avocado oil or grapeseed oil.
- Red Wine Vinegar: Swap with apple cider vinegar, balsamic vinegar, or lemon juice.
- Fresh Herbs: Use dried herbs (½ teaspoon) or fresh basil, thyme, or cilantro.
- Garlic: Replace with ¼ teaspoon garlic powder.
- Dijon Mustard: Use whole-grain mustard or ½ teaspoon mustard powder.
- Pepitas: Substitute with toasted sunflower seeds, almonds, or walnuts.
- Vegan/Gluten-Free: Naturally vegan and gluten-free; confirm mustard is gluten-free.
- Flavor Variations:
- Spicy Fall Salad: Add ¼ teaspoon chili flakes to the vinaigrette.
- Sweet Fall Salad: Mix 1 teaspoon maple syrup or honey into the vinaigrette.
- Cheesy Fall Salad: Sprinkle with 2 tablespoons crumbled feta or goat cheese before serving.
- Herb-Infused Salad: Add 1 teaspoon fresh rosemary or sage with the vegetables.
- Grain-Packed Salad: Toss with 1 cup cooked quinoa or farro for heartiness.
Step-by-Step Instructions
Making Roasted Fall Vegetable Salad is a simple, flavorful process that yields a vibrant, wholesome dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 cups Brussels sprouts, 2 cups butternut squash, 1 red bell pepper, 1 red onion, 4 tablespoons olive oil, ½ teaspoon each salt and pepper, 1 tablespoon red wine vinegar, 1 tablespoon fresh herbs, 1 clove garlic, 1 teaspoon Dijon mustard, 2 tablespoons pepitas.
- Halve Brussels sprouts, chop squash, cut bell pepper and onion into ¾-inch pieces, mince garlic, chop herbs, toast pepitas.
Tip: Cut vegetables uniformly for even roasting; use pre-cut squash or frozen Brussels sprouts to save time.
Step 2: Preheat and Prepare Vegetables
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with foil for easy cleanup.
- Spread 2 cups Brussels sprouts, 2 cups butternut squash, 1 red bell pepper, and 1 red onion on the baking sheet.
- Drizzle with 2 tablespoons olive oil; sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Toss to coat.
Tip: Spread vegetables in a single layer to ensure even roasting; avoid overcrowding.
Step 3: Roast Vegetables
- Roast in the preheated oven for 20 minutes, stirring halfway through, until vegetables are browned and tender.
- Let cool for 10 minutes on the baking sheet.
Tip: Stir at 10 minutes for even caramelization; check squash for tenderness to avoid overcooking.
Step 4: Make Vinaigrette
- In a large bowl, whisk together 1 tablespoon red wine vinegar, 1 tablespoon chopped fresh herbs, 1 minced garlic clove, and 1 teaspoon Dijon mustard.
- Slowly drizzle in the remaining 2 tablespoons olive oil, whisking until smooth and creamy.
Tip: Whisk vigorously to emulsify the dressing; taste and adjust with more vinegar or oil if needed.
Step 5: Assemble and Serve
- Add roasted vegetables to the bowl with the vinaigrette; toss to coat.
- Let cool to room temperature or chill, covered, for up to 1 week.
- Just before serving, sprinkle with 2 tablespoons toasted pepitas.
Tip: Toss gently to coat evenly; serve at room temperature for optimal flavor or chilled for a refreshing twist.
Assembly: Building the Perfect Roasted Fall Vegetable Salad
Making Roasted Fall Vegetable Salad is all about creating a vibrant, hearty dish. Here’s how to make it shine:
- Vegetables: Caramelized, tender Brussels sprouts, squash, peppers, and onions.
- Vinaigrette: Tangy, herbaceous dressing for brightness.
- Pepitas: Crunchy, nutty topping for texture.
- Herbs: Fresh parsley or chives for a pop of flavor.
Presentation Tips
- Serve in a large, shallow bowl to showcase vibrant colors.
- Garnish with extra herbs or a sprinkle of feta for elegance.
- Pair with holiday dishes like instant pot mushroom risotto or shoyu chicken for a festive spread.
Storage and Make-Ahead Tips
Roasted Fall Vegetable Salad is perfect for meal prep and leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 1 week.
- Freezing is not recommended, as vegetables may become mushy.
- Make-Ahead:
- Prep vegetables and vinaigrette up to 1 day ahead; store separately.
- Roast vegetables and assemble up to 1 day ahead; add pepitas just before serving.
- Reheating: Serve chilled or at room temperature; if warming, heat in a 350°F oven for 5-7 minutes to refresh without overcooking.
- Tip: Add pepitas at serving time to maintain crunch; store vinaigrette separately for longer freshness.
Recipe Variations
Roasted Fall Vegetable Salad is versatile and easy to customize. Here are some fun twists:
- Spicy Fall Salad: Add ½ teaspoon smoked paprika to the vegetables before roasting.
- Vegan/Gluten-Free: Naturally vegan and gluten-free; confirm mustard is gluten-free.
- Nutty Fall Salad: Replace pepitas with toasted almonds or walnuts.
- Citrus Fall Salad: Use lemon zest instead of orange zest in the vinaigrette.
- Greens-Packed Salad: Toss with 1 cup baby spinach or arugula before serving.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 200-250 kcal (varies with oil and vegetables).
- Protein: Low, from pepitas.
- Fat: Moderate, from olive oil and pepitas.
- Carbs: Moderate, from vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Vibrant, Autumnal Bliss!
Roasted Fall Vegetable Salad is the ultimate healthy, seasonal dish, blending caramelized vegetables with a tangy vinaigrette and crunchy pepitas for a satisfying meal or side. Perfect for fall lunches, dinners, or meal prep, it’s easy to make and endlessly adaptable. So, preheat your oven, roast these colorful veggies, and enjoy a taste of autumn. We’d love to hear how your salad turns out—share your creations in the comments or on social media!
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Roasted Fall Vegetable Salad
Description
Craving a vibrant, seasonal dish that’s as nutritious as it is delicious? Roasted Fall Vegetable Salad combines caramelized Brussels sprouts, butternut squash, bell pepper, and red onion with a tangy vinaigrette and crunchy pepitas for a perfect balance of textures and flavors
Ingredients
Roasted Fall Vegetable Salad uses seasonal ingredients for a flavorful, hearty result. Here’s what you’ll need for 4 servings:
- 2 cups halved Brussels sprouts (10 ounces): Adds earthy, slightly bitter flavor.
- 2 cups coarsely chopped butternut squash: Provides sweet, nutty richness.
- 1 red bell pepper, cut into ¾-inch pieces: Contributes vibrant color and sweetness.
- 1 red onion, cut into ¾-inch pieces: Adds savory depth.
- 4 tablespoons olive oil, divided: Enhances roasting and forms the vinaigrette base.
- ½ teaspoon salt: Seasons the vegetables.
- ½ teaspoon freshly ground black pepper: Adds mild warmth.
- 1 tablespoon red wine vinegar: Brings tangy brightness to the vinaigrette.
- 1 tablespoon chopped fresh herbs (parsley or chives): Adds fresh, herbaceous notes.
- 1 small clove garlic, minced: Infuses subtle savoriness.
- 1 teaspoon Dijon mustard: Provides creamy, tangy depth.
- 2 tablespoons pepitas (pumpkin seeds), toasted: Adds crunchy texture.
Why These Ingredients Matter
- Fall Vegetables: Brussels sprouts, squash, and peppers offer seasonal flavors and hearty textures.
- Vinaigrette: Red wine vinegar, mustard, and herbs create a balanced, tangy dressing.
- Pepitas: Provide a nutty, crunchy contrast.
- Olive Oil: Enhances roasting and binds the vinaigrette.
Substitutions and Variations
- Brussels Sprouts: Swap with broccoli florets or halved green beans.
- Butternut Squash: Use sweet potatoes, acorn squash, or carrots.
- Red Bell Pepper: Replace with yellow/orange bell pepper or poblano for a mild kick.
- Red Onion: Substitute with yellow onion or shallots.
- Olive Oil: Use avocado oil or grapeseed oil.
- Red Wine Vinegar: Swap with apple cider vinegar, balsamic vinegar, or lemon juice.
- Fresh Herbs: Use dried herbs (½ teaspoon) or fresh basil, thyme, or cilantro.
- Garlic: Replace with ¼ teaspoon garlic powder.
- Dijon Mustard: Use whole-grain mustard or ½ teaspoon mustard powder.
- Pepitas: Substitute with toasted sunflower seeds, almonds, or walnuts.
- Vegan/Gluten-Free: Naturally vegan and gluten-free; confirm mustard is gluten-free.
- Flavor Variations:
- Spicy Fall Salad: Add ¼ teaspoon chili flakes to the vinaigrette.
- Sweet Fall Salad: Mix 1 teaspoon maple syrup or honey into the vinaigrette.
- Cheesy Fall Salad: Sprinkle with 2 tablespoons crumbled feta or goat cheese before serving.
- Herb-Infused Salad: Add 1 teaspoon fresh rosemary or sage with the vegetables.
- Grain-Packed Salad: Toss with 1 cup cooked quinoa or farro for heartiness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 cups Brussels sprouts, 2 cups butternut squash, 1 red bell pepper, 1 red onion, 4 tablespoons olive oil, ½ teaspoon each salt and pepper, 1 tablespoon red wine vinegar, 1 tablespoon fresh herbs, 1 clove garlic, 1 teaspoon Dijon mustard, 2 tablespoons pepitas.
- Halve Brussels sprouts, chop squash, cut bell pepper and onion into ¾-inch pieces, mince garlic, chop herbs, toast pepitas.
Tip: Cut vegetables uniformly for even roasting; use pre-cut squash or frozen Brussels sprouts to save time.
Step 2: Preheat and Prepare Vegetables
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with foil for easy cleanup.
- Spread 2 cups Brussels sprouts, 2 cups butternut squash, 1 red bell pepper, and 1 red onion on the baking sheet.
- Drizzle with 2 tablespoons olive oil; sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Toss to coat.
Tip: Spread vegetables in a single layer to ensure even roasting; avoid overcrowding.
Step 3: Roast Vegetables
- Roast in the preheated oven for 20 minutes, stirring halfway through, until vegetables are browned and tender.
- Let cool for 10 minutes on the baking sheet.
Tip: Stir at 10 minutes for even caramelization; check squash for tenderness to avoid overcooking.
Step 4: Make Vinaigrette
- In a large bowl, whisk together 1 tablespoon red wine vinegar, 1 tablespoon chopped fresh herbs, 1 minced garlic clove, and 1 teaspoon Dijon mustard.
- Slowly drizzle in the remaining 2 tablespoons olive oil, whisking until smooth and creamy.
Tip: Whisk vigorously to emulsify the dressing; taste and adjust with more vinegar or oil if needed.
Step 5: Assemble and Serve
- Add roasted vegetables to the bowl with the vinaigrette; toss to coat.
- Let cool to room temperature or chill, covered, for up to 1 week.
- Just before serving, sprinkle with 2 tablespoons toasted pepitas.
Tip: Toss gently to coat evenly; serve at room temperature for optimal flavor or chilled for a refreshing twist.
FAQs
1. Why are my vegetables soggy?
Overcrowding or insufficient oil can cause this; spread vegetables evenly and ensure adequate oil coating.
2. Can I use frozen vegetables?
Yes, but thaw and pat dry first to avoid excess moisture; roasting time may be shorter.
3. Is this recipe gluten-free?
Yes, if Dijon mustard is gluten-free (most are).
4. Why is my vinaigrette not emulsified?
Add oil slowly while whisking to ensure a smooth dressing; a small blender can help.
5. Can I make this in advance?
Yes, prep and roast ahead; assemble and add pepitas fresh for best texture.
6. What are the health benefits of this dish?
Vegetables provide fiber, vitamins (A, C), and antioxidants; low in calories, ideal for balanced diets.