Roasted Fall Vegetable Salad

4.8
(6)
4 Reviews
1 Photo

Dig into this roasted fall vegetable salad that pairs in-season squash and sprouts with toasted pepitas and fresh herbs.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
Allrecipes' editorial guidelines
Updated on October 12, 2023
Roasted Fall Vegetable Salad.
Prep Time:
15 mins
Cook Time:
20 mins
Cool Time:
40 mins
Total Time:
1 hr 15 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 2 cups halved Brussels sprouts (10 ounces)

  • 2 cups coarsely chopped butternut squash

  • 1 red bell pepper, cut into 3/4-inch pieces

  • 1 red onion, cut into 3/4-inch pieces

  • 4 tablespoons olive oil, divided

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon red wine vinegar

  • 1 tablespoon chopped fresh herbs, such as parsley or chives

  • 1 small clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 2 tablespoons pepitas (pumpkin seeds), toasted

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.

  2. Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.

  3. Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.

  4. Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.

    Nice and Toasty

    To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can burn quickly.

Nutrition Facts (per serving)

230 Calories
16g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 230
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 5g 9%
Vitamin C 110mg 122%
Calcium 85mg 7%
Iron 2mg 12%
Potassium 651mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Autumn Salad with Butternut Squash
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
50 Ratings
carrot salad in a bowl
Honey-Lemon Roasted Carrot Salad
4 Ratings
Chopped Brussels Sprout Salad
49 Ratings
Low-Carb Spaghetti Squash Salad with Bok Choy
1 Rating
Ginger-Cabbage Salad
15 Ratings
Melitzanosalata Agioritiki (Athenian Eggplant Salad)
17 Ratings
Basque Salad
49 Ratings
Raw Veggie Picnic Salad
75 Ratings
Red Rice Salad
8 Ratings
close up view of a Winter Green Salad with nuts, avocado pieces and strawberry pieces on a brown plate with a fork
Winter Green Salad
60 Ratings
Roasted Sweet Potato and Kale Salad
325 Ratings
Eggplant Salad
20 Ratings
Raw Vegetable Salad
114 Ratings
Roasted Asparagus and Yellow Pepper Salad
70 Ratings
Guacamole Salad
21 Ratings