Description

Autumn Roasted Vegetable Salad brings together caramelized fall veggies, crisp greens, tangy goat cheese, and crunchy pecans—tossed in balsamic for a heartwarming, seasonal delight.

Ingredients

4 cups butternut squash, peeled and cubed
3 cups Brussels sprouts, trimmed and halved
2 carrots, peeled and sliced
1 red onion, cut into wedges
3 tbsp olive oil, divided
1 tbsp maple syrup
Salt & freshly ground black pepper, to taste
4 cups mixed greens or arugula
4 oz goat cheese, crumbled
½ cup dried cranberries
½ cup pecans, toasted
2 tbsp balsamic vinegar

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Instructions

Preheat oven to 425°F (220°C). Arrange squash, Brussels sprouts, carrots, and onion on sheet pans.
Toss veggies with 2 tbsp olive oil, maple syrup, salt, and pepper. Spread in single layer; roast 25–30 min, turning halfway, until caramelized.
Meanwhile, place greens in a serving bowl. Top with cranberries, crumbled goat cheese, and toasted pecans.
Once veggies are roasted and slightly cooled, add them over greens.
Drizzle with remaining olive oil and balsamic vinegar. Toss gently before serving.
Optionally garnish with extra pecans, herbs (parsley or thyme), and cracked black pepper.

Notes

Swap in sweet potatoes, parsnips, or delicata squash for variety.
Toast pecans on a baking sheet at 350°F for 6–8 min until fragrant.
Make vegan by omitting goat cheese or using plant-based cheese alternative.
Store roasted veggies and greens separately; combine just before serving for optimal texture.
Roasted veggies freeze well—spread on a sheet to freeze, then store in a bag for future use in bowls or soups.