The Autumn Roasted Vegetable Salad is pure comfort in a bowl, weaving together caramelized root vegetables, crispy Brussels sprouts, and creamy goat cheese with pops of sweet cranberries and crunchy pecans. Every forkful reminds you of crisp fall air, leafy walks, and lazy weekends. It’s hearty enough to stand as a main course, yet gorgeous and vibrant for a showstopper side at any gathering. If you crave a healthy, flavor-packed salad that celebrates the season’s best, you’ll fall in love with this Autumn Roasted Vegetable Salad.

Autumn Roasted Vegetable Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad comes from everyday ingredients that absolutely shine once roasted and tossed together. Each one brings something unique, working in harmony for that irresistible sweet, savory, and tangy bite you’ll crave long after the last leaf falls.

Butternut Squash: Its natural sweetness caramelizes beautifully in the oven, providing a creamy, golden base for the salad.
Brussels Sprouts: Roasting turns these into nutty, crispy gems that add lovely texture and a slight earthiness.
Red Onion: Once roasted, these become sweet and tender, adding beautiful purple streaks and mellow flavor.
Carrots: Roasting brings out their sugars, giving pops of color and chewy sweetness to each bite.
Olive Oil: Helps all the vegetables get crispy edges and that irresistible golden hue.
Maple Syrup: A touch of natural sweetness that takes the roasted flavor to the next level.
Salt & Black Pepper: These kitchen staples are key for balancing and elevating all the earthy and sweet flavors.
Mixed Greens or Arugula: Their peppery freshness lightens up the roasted medley and provides a crisp base.
Goat Cheese: The creamy tang is a dream paired with caramelized vegetables and sweet dressing.
Dried Cranberries: Jewel-like bursts of tart sweetness that echo the season.
Pecans: Toasted for extra crunch and that deep, nutty flavor only pecans deliver.
Balsamic Vinegar: Just a drizzle heightens everything, tying the salad together with a touch of tang.

How to Make Autumn Roasted Vegetable Salad

Step 1: Prep Your Vegetables

Start by peeling and cubing the butternut squash, trimming and halving the Brussels sprouts, peeling and slicing the carrots, and slicing the red onion into thick wedges. Lay out everything on a couple of large sheet pans so the veggies roast instead of steam.

Step 2: Season and Roast

Drizzle the vegetables generously with olive oil, a splash of maple syrup, and sprinkle with salt and pepper. Toss them well to coat, then spread in a single layer. Roast at 425°F (220°C) for 25-30 minutes, stirring halfway through, until the edges are just golden and caramelized but the insides are tender.

Step 3: Mix Greens and Add-Ins

While the vegetables roast, heap your mixed greens or arugula onto a big platter or wide salad bowl. Scatter the dried cranberries and toasted pecans over the greens and crumble goat cheese on top. The contrast of creamy, tangy, sweet, and crunchy is just dreamy!

Step 4: Assemble the Autumn Roasted Vegetable Salad

Once your veggies are done and slightly cooled, gently arrange them over the greens. Drizzle with balsamic vinegar and a last glug of olive oil. Toss everything just before serving so every forkful gets a bit of everything.

Step 5: Final Touches

If you want extra flair, top your Autumn Roasted Vegetable Salad with more goat cheese or a final sprinkle of fresh cracked black pepper. Serve right away for the best mix of warm, cold, crispy, and creamy textures.

How to Serve Autumn Roasted Vegetable Salad

Garnishes

Absolutely pile on extra toasted pecans, a flurry of fresh herbs like parsley or thyme, or a few delicate pomegranate seeds. A few cracks of black pepper and a drizzle of good quality aged balsamic make the salad feel restaurant-worthy and luxe without any effort.

Side Dishes

This salad shines on its own but pairs beautifully with crusty sourdough, roasted chicken, or a simple lentil soup. It’s also right at home next to Thanksgiving turkey or piled onto a holiday party spread. Autumn Roasted Vegetable Salad effortlessly complements hearty mains or lighter fare alike.

Creative Ways to Present

Try serving the salad on a large wooden platter for rustic charm, or layer it into individual mason jars for a portable lunch. For a dinner party, arrange the roasted veggies in rings over the greens for an eye-catching centerpiece. No matter how you present it, Autumn Roasted Vegetable Salad always looks like a celebration of the season.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, simply store everything in an airtight container in the fridge. The roasted vegetables hold up well for up to 3 days. For best texture, store the greens separately and only combine when ready to eat so nothing gets soggy.

Freezing

While the salad as a whole isn’t great for freezing (the greens and cheese don’t love it), you can freeze just the roasted vegetables. Spread them out on a baking sheet to freeze, then transfer to a freezer bag. Thaw and warm them when ready for round two of Autumn Roasted Vegetable Salad or toss into soups and grain bowls.

Reheating

To bring back that just-roasted magic, warm the vegetables in a 350°F oven for 10-15 minutes, or give them a quick zap in the microwave if you’re in a hurry. Reheated veggies combine beautifully with fresh greens and a splash of balsamic for a revived salad experience.

FAQs

Can I swap out any of the vegetables?

Absolutely! Sweet potatoes, parsnips, or delicata squash all taste fantastic in the Autumn Roasted Vegetable Salad. Use what’s seasonal or what you have on hand, and don’t be afraid to mix things up.

What’s the best way to toast pecans?

Simply scatter the pecans on a small baking sheet and toast them in a 350°F oven for 6-8 minutes, stirring halfway through. Keep a close eye, as they can go from perfect to burnt quickly. Toasted pecans have a rich, buttery crunch that really elevates the salad.

Can I make Autumn Roasted Vegetable Salad vegan?

Definitely! Just leave out the goat cheese or swap for a vegan cheese, or even sprinkle nutritional yeast over the top for umami flavor. The salad is inherently plant-based otherwise.

Is this salad good served cold?

Yes, Autumn Roasted Vegetable Salad is delicious served at room temperature or cold the next day. The flavors deepen overnight, and it’s perfect packed for lunch or a picnic.

What dressing works best if I want to switch it up?

If balsamic isn’t your thing, try a honey-Dijon vinaigrette, lemon-tahini dressing, or even a simple squeeze of lemon juice and extra virgin olive oil. Each gives a new twist to those roasted flavors.

Final Thoughts

I genuinely think everyone should experience the cozy, colorful joy that is Autumn Roasted Vegetable Salad at least once. It’s the ultimate way to eat your veggies and celebrate the harvest season, and it’s sure to bring warm smiles to your table. Give it a try and make it your new fall favorite!

Autumn Roasted Vegetable Salad Recipe