Roasted Fall Vegetable Salad

Let’s Celebrate Fall with a Salad That’s Anything But Boring

Hey friends, Jackson here from Food Meld! Raise your hand if you’ve ever thought “salad” meant sad, floppy lettuce and zero excitement. 🙋‍♂️ Yeah, me too—until I discovered the magic of ROASTING seasonal veggies until they’re caramelized, crispy, and bursting with flavor. This Roasted Fall Vegetable Salad? It’s my love letter to autumn, packed with golden butternut squash, charred Brussels sprouts, and sweet red onions, all tossed in a zippy herb vinaigrette. Picture this: a chilly evening, your kitchen smelling like a cozy farmers’ market, and a vibrant bowl of goodness that’s as satisfying as it is gorgeous. Whether you’re a weeknight warrior or prepping for Friendsgiving, this dish is your secret weapon. It’s hearty enough to star as a main (add protein—I’ve got ideas!) or shine as a sidekick to roast chicken. And the best part? It’s stupid easy. No fancy skills needed—just a sheet pan, your oven, and a craving for flavor. Let’s turn those fall favorites into something unforgettable together!

That One Rainy Thanksgiving & the Salad That Saved the Day

Okay, story time! Picture this: My first Thanksgiving hosting duty, age 24. I’d spent HOURS on a turkey that decided to impersonate leather, and my gravy? Lumpy. My Southern grandma would’ve side-eyed me hard. Stress levels were HIGH. Then, my cousin Maya shows up with a giant bowl of roasted veggies—tossed with whatever herbs she’d grabbed from her windowsill. No recipe, no fuss. We dumped it on the table next to my “turkey tragedy,” and guess what? Everyone went nuts for it. My aunt literally scraped the last crispy Brussels sprout from the bowl. In that moment, I realized: This is what good food’s about. Not perfection, but joy. Not stress, but sharing. That humble bowl saved the meal (and my pride!). Now, every time I roast these veggies, I think of Maya’s kitchen confidence and that rainy day where flavor won. It’s why I’ll always champion simple, bold, veggie-forward dishes—no turkey required.

Your Flavor Squad: Ingredients & Why They Rock

Grab these seasonal stars—and don’t sweat substitutions! This is your kitchen, your rules.

• 2 cups halved Brussels sprouts (10 oz) – Tiny cabbages that turn crispy-edged and nutty! Chef hack: Trim the stem, halve ’em flat-side-down for max caramelization. Swap with broccoli florets if needed.
• 2 cups coarsely chopped butternut squash – Autumn’s candy! Sweet, hearty, and packed with vitamins. Shortcut: Grab pre-chopped! No squash? Sweet potatoes work beautifully.
• 1 red bell pepper, cut into ¾-inch pieces – Adds juicy sweetness and color pop. Insight: Roasting mellows its sharpness. Swap with poblano for mild heat.
• 1 red onion, cut into ¾-inch pieces – Becomes jammy and sweet! Pro tip: Keep root end intact while chopping to hold layers together. Yellow onion works too.
• 4 tbsp olive oil, divided – Extra virgin for dressing, regular for roasting. Why divide? Dressing deserves fruitier oil! Swap avocado oil for higher smoke point.
• ½ tsp salt + ½ tsp freshly ground black pepper – Season in layers! Chef truth: Salt early to draw out natural sugars for better browning.
• 1 tbsp red wine vinegar – Bright tang to cut richness. Swap apple cider vinegar or lemon juice.
• 1 tbsp chopped fresh herbs (parsley or chives) – Parsley = fresh bite; chives = gentle oniony zing. Dried? Use 1 tsp, but fresh is king!
• 1 small clove garlic, minced – Raw in dressing = punchy flavor! Hack: Grate it on a microplane for no chunks.
• 1 tsp Dijon mustard – Emulsifies dressing and adds depth. Grainy mustard works too!
• 2 tbsp toasted pepitas (pumpkin seeds) – Crunchy, nutty, protein-packed! Toast in dry pan 2 mins. Swap walnuts or pecans.

Let’s Get Roasting: Your Foolproof Roadmap

Follow these steps for veggie perfection—I’ve packed ’em with all my favorite kitchen hacks!

1. Preheat oven to 425°F (220°C). Why so hot? High heat = crispy edges + tender insides. If using convection, drop to 400°F. Slide a baking sheet in now—it’ll preheat too for extra sizzle!
2. Toss Brussels sprouts, squash, bell pepper, and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet. Chef secret: Use your HANDS! Massage that oil in—it coats better than spoons. Spread veggies in a single layer—overcrowding = steamed, not roasted! Hack: Line sheet with parchment for zero stick.
3. Roast for 25–30 minutes, stirring halfway, until tender and golden brown. Timing tip: Ovens vary! Peek at 20 mins—squash should pierce easily with a fork, Brussels sprouts charred at edges. Stir GENTLY to keep veggies intact. Color = flavor! Don’t fear dark spots—that’s caramelization magic.
4. In a bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, herbs, garlic, and Dijon mustard for the dressing. Emulsify like a boss: Whisk vigorously until creamy. Taste! Want more zing? Add a splash more vinegar. Make-ahead: This dressing lives 3 days in the fridge.
5. Let veggies cool slightly, then toss with dressing and sprinkle with toasted pepitas. Critical step: Let veggies rest 5 mins—dressing won’t “cook” the garlic. Toss while warm so they soak up flavor! Pepitas add crunch contrast.

Plate It Pretty (Or Just Dig In!)

This salad’s a stunner—play it up! Spoon it warm into a wide, shallow bowl to show off those jewel-toned veggies. For mains, top with pan-seared chicken thighs, crumbled goat cheese, or crispy chickpeas. Serving a crowd? Drizzle extra dressing over the top and scatter herbs for Insta-worthy vibes. At room temp, it’s perfect for potlucks—just keep pepitas separate until serving so they stay crunchy. Pair with crusty bread to mop up that tangy dressing. Fancy upgrade: Serve on a bed of peppery arugula for extra green power!

Mix It Up: 5 Tasty Twists

Make it yours! Here’s how to riff:

1. Meaty Marvel: Add chopped cooked bacon or crispy pancetta with pepitas. Or top with sliced grilled sausage.
2. Cheese Please: Crumble feta or goat cheese over warm veggies—it gets delightfully melty. Vegan? Nutritional yeast adds umami.
3. Sweet Heat: Toss veggies with 1 tbsp maple syrup + ½ tsp chili flakes before roasting. Thank me later.
4. Grain Power: Fold in 1½ cups cooked farro, quinoa, or wild rice for a hearty main-dish salad.
5. Root Swap: Use carrots, parsnips, or beets instead of squash! Adjust roast time—chop harder veg smaller.

Jackson’s Extra Nuggets of Wisdom

This recipe’s evolved BIG time since that Thanksgiving disaster. Originally, I drowned everything in balsamic—way too sweet! The Dijon? That came from a happy accident when I ran out of balsamic mid-dressing. Best mistake ever! Now, I roast extra veggies for meal prep—they’re killer in omelets or grain bowls. Pro tip: If your squash is watery, pat cubes dry before oiling for better browning. And hey—if your pepitas burn? (We’ve all done it!) Just grab sunflower seeds. Cooking’s about adapting, not angst. One last thing: DOUBLE the dressing. You’ll want it on everything—roasted potatoes, grilled fish, your morning toast… seriously.

Your Questions, Answered!

Let’s tackle common hiccups:

Q: My veggies are soggy! What went wrong?
A: Overcrowding is the usual suspect. Give ’em space! Also, pat veggies dry before oiling, and ensure your oven’s fully preheated. If steaming, prop oven door open a crack last 5 mins.

Q: Can I make this ahead?
A: Totally! Roast veggies + prep dressing 2 days ahead. Store separately. Toss + add pepitas within 30 mins of serving. Warm veggies slightly if cold—microwave 60 secs.

Q: Help! My squash is mushy but Brussels aren’t tender.
A: Chop squash smaller next time! For now, remove tender veggies early and let sprouts roast solo 5-10 mins. Or, add sprouts 5 mins before other veg next batch.

Q: Vegan? Gluten-free?
A: This is naturally both! Just ensure your Dijon is GF (most are). For extra protein, toss in roasted chickpeas or lentils.

Nutrition Per Serving (Serves 4)

• Calories: 230
• Total Fat: 15g (Saturated Fat: 2g)
• Cholesterol: 0mg
• Sodium: 270mg
• Carbohydrates: 20g (Fiber: 5g, Sugars: 7g)
• Protein: 4g

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Level: Easyc

Roasted Fall Vegetable Salad

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• Author: Jackson Walker
• Total Time: 45 minutes
• Yield: 4 1x

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Description

Hearty, colorful, and bursting with seasonal flavor, this roasted fall vegetable salad is everything you crave in a cozy side dish or light main. With caramelized squash, crispy Brussels sprouts, and a tangy herb vinaigrette, it’s the perfect way to celebrate autumn on a plate.

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Ingredients

Scale 1x2x3x

2 cups halved Brussels sprouts (10 oz)

2 cups coarsely chopped butternut squash

1 red bell pepper, cut into ¾-inch pieces

1 red onion, cut into ¾-inch pieces

4 tbsp olive oil, divided

½ tsp salt

½ tsp freshly ground black pepper

1 tbsp red wine vinegar

1 tbsp chopped fresh herbs (parsley or chives)

1 small clove garlic, minced

1 tsp Dijon mustard

2 tbsp toasted pepitas (pumpkin seeds)

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Instructions

Preheat oven to 425°F (220°C).

Toss Brussels sprouts, squash, bell pepper, and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Roast for 25–30 minutes, stirring halfway, until tender and golden brown.

In a bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, herbs, garlic, and Dijon mustard for the dressing.

Let veggies cool slightly, then toss with dressing and sprinkle with toasted pepitas.

Serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 230 / serving
• Sugar: 7g / serving
• Sodium: 270mg
• Fat: 15g / serving
• Carbohydrates: 20g / serving
• Fiber: 5g / serving
• Protein: 4g / serving

Final Thoughts: A Salad That Sizzles with Seasonal Joy 🍂🥗

If you’ve ever doubted a salad could steal the spotlight at the dinner table—this one’s ready to prove you wrong. With crispy edges, caramelized sweetness, bold herb flavor, and that satisfying roasted crunch, this Roasted Fall Vegetable Salad is fall in a bowl. It’s hearty, healthy, and anything but boring. Whether you’re serving it up on a quiet Tuesday or bringing it to the Friendsgiving potluck, it’ll have folks going back for seconds (and asking for the recipe).

And the best part? It’s flexible. No Brussels? Use broccoli. Want protein? Toss in chickpeas or sliced sausage. That dressing? Double it. Trust me. You’ll drizzle it on everything from roasted potatoes to grain bowls (and maybe even scrambled eggs). The whole recipe is built for real life—adaptable, forgiving, and bursting with flavor.

So crank up your oven, grab a sheet pan, and let your kitchen fill with the cozy scent of roasting veggies. Let this salad remind you that eating well doesn’t have to be complicated—it just needs great ingredients, a little heat, and a whole lotta heart.

Until next time, keep roasting and rocking the season,
— Jackson