Fall Vegetable Salad Recipe

Winter vegetables are delicious, but sometimes they can get a little heavy – after all, it’s still warm out some days, and you don’t always want a big hearty plate full of cinnamon-roasted squash.

This salad is the answer to those warmer days of fall, the days that call for something a bit lighter but still seasonal.

Roasting the vegetables in the salad dressing creates a remarkably intense flavor, but generous amounts of spinach balance out the richness, so it doesn’t get overwhelming. Add some almonds for a little crunch, and it’s perfect for a warm October day.

This is also one of those recipes that just cries out to be modified. Some cranberries might add an interesting tartness to complement the squash or try substituting pine nuts for the almonds.

For a full meal, ham or bacon bits or some other additional protein would also fit in nicely – it’s really a very flexible concept, so don’t be afraid to get creative.

That also extends to the dressing: I gave directions for a sun-dried tomato dressing, but a lot of other vinaigrette-type recipes would probably work just as well.

The only caution: if you’re using a different dressing, don’t forget to toss the vegetables with some kind of fat before you roast them, otherwise, they’ll stick to the pan.

You can serve this salad hot out of the oven, or you can pop the roasted vegetables in the fridge to chill before tossing them with the dressing and the spinach (don’t mix it all up and then chill; the spinach will get soggy).

Either way, it’s a delicious and colorful meal to perk up your day with a slightly different way of enjoying a seasonal favorite.

Fall Vegetable Salad Recipe

SERVES: 4 PREP: 15 min COOK: 40 min

Ingredients

• 1 butternut squash, peeled and diced into small cubes;
• 3 parsnips, sliced;
• 1 large red onion, sliced;
• 1 large red pepper, sliced;
• 1 clove garlic, minced;
• 10 cups baby spinach leaves;
• 2 tbsp. almonds, toasted;
• ⅓ cup sun-dried tomato dressing;

Sun-Dried Tomato Dressing Ingredients

• ⅓ cup sun-dried tomatoes;
• ¼ cup extra-virgin olive oil;
• 1 tbsp. minced shallots;
• 2 garlic cloves;
• 2 Tbsp. white wine vinegar;
• 1 tsp. dried oregano;
• Juice from half a lemon;
• 2 tbsp. raw honey (optional);
• 1 cup of water;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 450 F.
2. To make the dressing, combine all the ingredients in a blender or food processor and blend or process until the dressing is well emulsified.
3. Combine all the vegetables (butternut squash, parsnips, onion, red pepper, and garlic) in a big bowl. Add 2 tbsp. of the sun-dried tomato dressing and toss to combine.
4. Spread the coated vegetables over a baking sheet and bake for 35 to 40 minutes until the vegetables are soft and tender.
5. To put together the salad, toss the cooked vegetables, the spinach, the almonds, and ⅓ cup of the dressing in a big serving bowl.
6. You can serve this salad warm or cold.

Fall Vegetable Salad Recipe

Who says salads are only for summertime? Dig into this lighter take on winter vegetables, tossed with a delicious sun-dried tomato dressing.

5 from 1 vote

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Salad

Cuisine American

Servings 4 people

Calories 428 kcal

Ingredients

  

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• 1 butternut squash peeled and diced into small cubes
• 3 parsnips sliced
• 1 large red onion sliced
• 1 large red pepper sliced
• 1 clove garlic minced
• 10 cups baby spinach leaves
• 2 tbsp. almonds toasted
• ⅓ cup sun-dried tomato dressing

Sun-Dried Tomato Dressing Ingredients

• ⅓ cup sun-dried tomatoes
• ¼ cup extra-virgin olive oil
• 1 tbsp. minced shallots
• 2 garlic cloves
• 2 Tbsp. white wine vinegar
• 1 tsp. dried oregano
• Juice from half a lemon
• 2 tbsp. raw honey optional
• 1 cup of water
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Preheat your oven to 450 F.
• To make the dressing, combine all the ingredients in a blender or food processor and blend or process until the dressing is well emulsified.
  ⅓ cup sun-dried tomatoes, ¼ cup extra-virgin olive oil, 1 tbsp. minced shallots, 2 garlic cloves, 2 Tbsp. white wine vinegar, 1 tsp. dried oregano, Juice from half a lemon, 2 tbsp. raw honey, 1 cup of water, Sea salt and freshly ground black pepper to taste
• Combine all the vegetables (butternut squash, parsnips, onion, red pepper, and garlic) in a big bowl. Add 2 tbsp. of the sun-dried tomato dressing and toss to combine.
  1 butternut squash, 3 parsnips, 1 large red onion, 1 large red pepper, 1 clove garlic, ⅓ cup sun-dried tomato dressing
• Spread the coated vegetables over a baking sheet and bake for 35 to 40 minutes until the vegetables are soft and tender.
• To put together the salad, toss the cooked vegetables, the spinach, the almonds, and ⅓ cup of the dressing in a big serving bowl.
  10 cups baby spinach leaves, 2 tbsp. almonds
• You can serve this salad warm or cold.

Nutrition

Calories: 428kcalCarbohydrates: 64gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 97mgPotassium: 2021mgFiber: 15gSugar: 23gVitamin A: 27998IUVitamin C: 125mgCalcium: 269mgIron: 6mg

Keyword fall, salad, vegetable

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