Roasted Fall Vegetable Salad
Roasted Fall Vegetable Salad highlights caramelized Brussels sprouts, butternut squash, red pepper, and red onion, all tossed in a zippy Dijon-herb vinaigrette. Toasted pepitas add a nutty crunch that contrasts the tender, sweet vegetables. Serve warm or at room temperature for a cozy dinner salad or a vibrant holiday side.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Line a large baking sheet with foil.
- 3
Spread Brussels sprouts, squash, bell pepper, and red onion on the prepared baking sheet.
- 4
Drizzle with 2 tablespoons oil.
- 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 308.03 kcal Moderate
- Protein 9.5 g Moderate
- Carbs 37.37 g Moderate
- Total Fat 15.41 g Moderate
- Saturated Fat 2.31 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 51.15 mg Low Source
- Fiber 7.23 g Good Source
- Sugar 4.64 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 74.34 mg Low Source
- Iron 2.18 mg Moderate
- Potassium 717.87 mg Moderate
- Vitamin A 489.53 mcg_rae Good Source
- Vitamin C 112.23 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Garlic 🧄
- Onions 🧅
About This Recipe
Roasted Fall Vegetable Salad is a side dish recipe made with 12 ingredients. It takes about 35 mins, serves 4, and is rated easy. Key ingredients include Black Pepper, Brussels Sprout, Butternut Squash, and Dijon Mustard. Each serving provides about 308.03 kcal, and is a good source of fiber.
Recipe Questions
- What is Roasted Fall Vegetable Salad?
- It is a salad recipe made with 12 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 12 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 308.03 kcal. The full nutrition breakdown is above.
- Is Roasted Fall Vegetable Salad easy to make?
- This recipe is rated easy, with 12 ingredients and 12 steps.
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