Name: Roasted Fall Vegetable Salad
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4
Cuisine: US
Ingredients: 2 cups halved Brussels sprouts (10 ounces); 2 cups coarsely chopped butternut squash; 1 large red bell pepper, cut into 3/4-inch pieces (1 1/2 cups); 1 medium red onion, cut into 3/4-inch pieces (1 cup); 4 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon red wine vinegar; 1 tablespoon chopped fresh herbs, such as parsley or chives; 1 small clove garlic, minced; 1 teaspoon Dijon mustard; 2 tablespoons pepitas (pumpkin seeds), toasted

Embrace the essence of autumn with this vibrant salad, where roasted fall vegetables meet the crunch of toasted pepitas and the brightness of fresh herbs. A symphony of flavors and textures that celebrates the season's bounty.

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper; toss to coat. (Prep time: 15 minutes)

02

Step

Roast the vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool for 10 minutes. (Cook time: 20 minutes, Cool time: 10 minutes)

03

Step

Meanwhile, for the vinaigrette, whisk together the red wine vinegar, herbs, garlic, and Dijon mustard in a large bowl. Slowly pour in the remaining 2 tablespoons of olive oil, whisking until the oil is incorporated and the dressing is smooth and creamy. (Prep time: 5 minutes)

04

Step

Add the roasted vegetables to the bowl with the vinaigrette; toss gently to coat. Let cool to room temperature (or chill, covered, for up to 1 week). Sprinkle the salad with toasted pepitas just before serving. (Final Assembly: 5 minutes)

For a richer flavor, try roasting the vegetables with a sprig of rosemary or thyme.
If you don't have pepitas, toasted walnuts or pecans make a delicious substitute.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
Add crumbled goat cheese or feta for extra flavor and creaminess.

Nelle Considine

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)

Total Reviews: (4)

Al Padberg
Jul 1, 2025
I love how easy this recipe is to customize. I added some roasted sweet potatoes and dried cranberries for extra sweetness.
Marge Stark
Jun 25, 2025
This salad is a flavor explosion! The roasted vegetables are perfectly tender, and the vinaigrette is tangy and bright.
Austyn Christiansen
Jun 24, 2025
I made this salad for a potluck, and it was a huge hit! Everyone raved about the flavors and textures.
Shaniya Hansen
May 1, 2025
The toasted pepitas add such a nice crunch. This is my new go-to fall salad!

Roasted Fall Vegetable Salad

Ingridients

Nutrition

Follow The Directions

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Nelle Considine

Written by

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RECIPE REVIEWS

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