Roasted Autumn Vegetable Salad

Celebrate the flavors of fall with this vibrant Roasted Autumn Vegetable Salad, a hearty and healthy dish brimming with seasonal ingredients perfect for cozy gatherings or meal prep. Sweet butternut squash, caramelized Brussels sprouts, tender carrot rounds, and roasted red onion are oven-roasted to perfection, then paired with crisp baby spinach, juicy pomegranate seeds, crunchy toasted pecans, and creamy crumbled goat cheese. A tangy-sweet balsamic dressing made with honey and Dijon mustard ties it all together for an irresistible balance of flavors and textures. This colorful salad is ideal as a festive holiday side or a satisfying main course, and it’s ready to impress in under an hour. Packed with nutrient-rich veggies and a medley of autumn-inspired ingredients, this salad is guaranteed to bring warmth to your table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups butternut squash, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup carrots, peeled and cut into rounds
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups baby spinach
• 0.5 cup pomegranate seeds
• 0.5 cup toasted pecans
• 0.25 cup goat cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Step 2

Spread the butternut squash, Brussels sprouts, carrots, and red onion evenly across the baking sheets.

Step 3

Drizzle the vegetables with olive oil and season with salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 5

While the vegetables are roasting, prepare the balsamic dressing by whisking together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil in a small bowl. Set aside.

Step 6

Once the vegetables are done, let them cool slightly for 5-10 minutes.

Step 7

In a large bowl, combine the baby spinach, roasted vegetables, pomegranate seeds, toasted pecans, and crumbled goat cheese.

Step 8

Drizzle the salad with the balsamic dressing and gently toss to combine.

Step 9

Serve the salad warm or at room temperature and enjoy!

Nutrition Facts

Serving size	1785.1 grams (1785.1g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 142.40g	183%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 4.00g
Cholesterol 32mg	11%
Sodium 3160mg	137%
Total Carbohydrate 186.10g	68%
Dietary Fiber 48.00g	171%
Total Sugars 72.70g
Protein 45.00g	90%

Vitamin D 0IU	0%
Calcium 802mg	62%
Iron 17mg	92%
Potassium 5030mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 8.2%

Carbs: 33.7%