Roasted Fall Vegetable Salad
Roasted butternut squash, Brussels sprouts, red bell pepper, and red onion bring earthy sweetness and tender, caramelized flavor to this colorful salad. Toasted pepitas add crunch, while fresh herbs and a garlic-Dijon red wine vinaigrette brighten every bite. Serve it at room temperature or chilled as a fall side dish or light lunch.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Roasted Fall Vegetable Salad, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 56 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 21 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 65
- Heart Health
- 82
- Metabolic
- 44
- Digestive
- 28
- Inflammatory
- 34
- Performance
- 55
- General Wellness
- 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 the prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat.
- 2
Roast the vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool for 10 minutes.
- 3
Meanwhile, for the vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in the remaining oil, whisking until the oil is incorporated and the dressing is smooth and creamy.
- 4
Add the vegetables to the bowl with the vinaigrette; toss. Let cool to room temperature (or chill, covered, for up to 1 week). Sprinkle the salad with pepitas just before serving.
- 5
Sprinkle with salt and pepper, then toss to coat.
- 6
Roast the vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes.
- 7
Let cool 10 minutes.
- 8
Meanwhile, for the vinaigrette, whisk together the vinegar, herbs, garlic, and mustard in a large bowl.
- 9
Slowly pour in the remaining 2 tablespoons oil, whisking until the oil is incorporated and the dressing is smooth and creamy.
- 10
Add the vegetables to the bowl with the vinaigrette and toss.
- 11
Let cool to room temperature (or chill, covered, for up to 1 week).
- 12
Sprinkle the salad with pepitas just before serving.
- Calories 228.43 kcal Moderate 11%
- Protein 5.86 g Moderate 12%
- Carbohydrate 21.96 g 8%
- Total Fat 15.19 g Moderate 19%
- Saturated Fat 2.31 g Moderate 12%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 27.4 mg Low Source 1%
- Dietary Fiber 5.69 g Good Source 20%
- Total Sugars 4.75 g --
- Added Sugars 0.1 g Low Source 0%
- Calcium 76.23 mg Low Source 6%
- Iron 2.01 mg Moderate 11%
- Potassium 721.5 mg Moderate 15%
- Vitamin A 489.63 mcg Good Source 54%
- Vitamin C 127.7 mg Good Source 142%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Sulfites
- Garlic 🧄
- Onions 🧅
About This Recipe
Roasted Fall Vegetable Salad is an American side dish recipe made with 13 ingredients. It takes about 35 mins, serves 4, and is rated medium. Key ingredients include Black Pepper, Brussels Sprout, Butternut Squash, and Dijon Mustard. Each serving provides about 228.43 kcal, and is a good source of fiber.
Recipe Questions
- What is Roasted Fall Vegetable Salad?
- It is an American salad recipe made with 13 ingredients, usually served for side dish or dinner or lunch or salad.
- What is Roasted Fall Vegetable Salad made of?
- The main ingredients are Black Pepper, Brussels Sprout, Butternut Squash, Dijon Mustard, Fresh Parsley. The full list of 13 is above.
- How long does it take to make Roasted Fall Vegetable Salad?
- About 35 mins in total: 15 mins to prepare and 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 228.43 kcal. The full nutrition breakdown is above.
- Is Roasted Fall Vegetable Salad easy to make?
- This recipe is rated medium, with 13 ingredients and 12 steps.
- Is Roasted Fall Vegetable Salad healthy?
- Roasted Fall Vegetable Salad has an easyChef Pro health score of 53/100. Per serving, it provides 228.43 calories and 5.86 g of protein, or 12% of the Daily Value. It is a good source of dietary fiber, vitamin A and vitamin C. Worth noting per serving: saturated fat at 2.31 g (12% of the Daily Value). It contains Mustard, Sulfites, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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