This Autumn Roasted Vegetable Salad is a cozy, flavorful dish that combines the best fall produce—sweet butternut squash, earthy Brussels sprouts, and tender sweet potatoes—all roasted to perfection.
Tossed in a vibrant oregano white balsamic dressing and topped with creamy feta and crunchy pumpkin seeds, this salad offers a delightful mix of textures and warm, seasonal flavors. It’s a perfect side dish or light main course to celebrate the harvest season!
Autumn Roasted Vegetable Salad with Oregano White Balsamic Dressing
Ingredients:
For the Salad:
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 1 red onion, sliced into wedges
- 1 cup Brussels sprouts, halved
- 1 sweet potato, cubed
- 2 tablespoons olive oil (our garlic-infused works well!)
- Salt and pepper to taste
- 1/2 teaspoon cinnamon (optional, for a hint of warmth)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup toasted pumpkin seeds or pecans
For the Dressing:
- 2 tablespoons oregano white balsamic vinegar
- 1/4 cup extra virgin olive oil (Coratina works well!)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon maple syrup or honey (for a touch of sweetness)
- Salt and pepper to taste
Instructions:
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Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Place all prepared vegetables on a large baking sheet. Toss with olive oil, salt, pepper, and cinnamon (if using) until well-coated.
- Spread in an even layer and roast for 25-30 minutes or until tender vegetables lightly caramelize. Stir halfway through cooking.
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Prepare the Dressing:
- In a small bowl, whisk together the oregano white balsamic, olive oil, Dijon mustard, minced garlic, maple syrup or honey, salt, and pepper until well combined.
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Assemble the Salad:
- Once the vegetables roast, transfer them to a large serving bowl.
- Drizzle the dressing over the warm vegetables and gently toss to coat.
- Top with crumbled feta or goat cheese and toasted pumpkin seeds or pecans.
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Serve:
- Serve warm or at room temperature as a side dish or light main course. Enjoy the fall flavors!
The oregano white balsamic brings a bright, herby flavor that complements the sweet and earthy notes of the roasted vegetables. The maple syrup or honey balances the tanginess and makes the flavors feel even more autumnal! Enjoy!