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

Scale

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.

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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.