This roasted fall vegetable salad will be your favorite healthy fall dish
As the leaves turn golden and the air gets crisp, there’s nothing better than embracing the flavors of fall with a hearty and healthy warm salad. This Roasted Fall Vegetable Salad is a vibrant medley of roasted beets, butternut squash, brussels sprouts, and more, all tossed in a bed of arugula, finished with a maple garlic vinaigrette. It’s a salad that’s as beautiful as it is delicious—perfect for lunch, dinner, or even your next holiday gathering.
Why this salad is a must-make
This salad captures the essence of fall with every bite. The sweet, caramelized flavors of roasted beets and butternut squash are complemented by the slightly bitter brussels sprouts and the peppery bite of arugula. Add in the protein-rich chickpeas, and the sweet crunch of candied pecans and toasted pumpkin seeds, and you have a dish that’s both nutritious and indulgent.
Ingredients you’ll need
- 2 cups butternut squash
- 2 medium beets
- 2 cups brussels sprouts
- 2 cups arugula or spring mix
- 1 can chickpeas
- 4 cloves garlic
- 2/3 cup pumpkin seeds
- 2/3 cup pecans
- 1/2 cup maple syrup (half for candied pecans and half for dressing)
- 1/4 cup olive oil plus more for roasting
- 1/4 cup dijon mustard
- cinnamon
- paprika
- garlic powder
- salt & pepper
How to make the warm harvest salad
- Prepare the Vegetables: slice the brussels sprouts, butternut squash and beets into bite sized pieces. Cut off the top of a garlic bulb, drizzle with olive oil and wrap in tin foil. This can also be done with just a few peeled cloves if you want to prepare less garlic.
- Roast the Vegetables and Chickpeas: Preheat your oven to 400°F (200°C). Spread the beets, butternut squash, garlic, and shredded Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle on the salt and pepper, and roast for 25-30 minutes until soft and caramelized. Drizzle the chickpeas with oil and season them with paprika, garlic powder, salt, and pepper. If your pumpkin seeds aren’t already roasted, simply put them on a baking sheet and roast for 15 minutes. They will brown.
- Make the candied pecans: In a sautee pan, add pecans, maple syrup, salt, and cinnamon. Cook over medium heat, stirring frequently until the maple sugar has thickened and crystalized. This can take 10-15 minutes. Set aside to cool.
- Prepare the Base of the Salad: In a large salad bowl, add the arugula.
- Make the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, softened garlic, salt, and pepper until combined.
- Assemble the Salad: Once the roasted vegetables are ready, let them cool slightly. Then, add them to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
- Top It Off: Finish by sprinkling toasted pumpkin seeds and candied pecans over the salad for a delightful crunch.
Roasted Fall Vegetable Salad with Beets, Butternut Squash, and Candied Pecans
This Harvest Fall Salad is a vibrant medley of roasted beets, butternut squash, brussels sprouts, and more, all tossed in a bed of arugula, finished with a maple garlic vinaigrette. It’s a salad that’s as beautiful as it is delicious—perfect for lunch, dinner, or even your next holiday gathering.
Ingredients
- 2 cups butternut squash diced
- 2 medium beets diced
- 2 cups arugula
- 2 cups brussels sprouts shaved
- 1 can chickpeas
- ⅔ cup pumpkin seeds
- ⅔ cup pecans
- ¼ cup maple syrup for candied pecans
- pinch cinnamon for candied pecans
- paprika
- garlic powder
- salt & pepper
- olive oil
for the maple garlic dressing
- 4 cloves garlic
- ¼ cup maple syrup
- ¼ cup olive oil
- 2 tbsp dijon mustard
- salt & pepper
Instructions
- Prepare the Vegetables: Shred the brussels sprouts, dice the butternut squash and beets. Cut off the top of a garlic bulb and drizzle in oil. Wrap in tin foil.
- Roast the Vegetables and Chickpeas: Preheat your oven to 400℉ (200℃). Spread the vegetables evenly on a baking sheet, and toss in olive oil, salt, and pepper. Coat the chickpeas in oil, paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes until veggies are soft and caramelized.
- Pumpkin Seeds: If you are using raw pumpkin seeds, spread them on a baking sheet and simply roast dry for 10 minutes until they brown.
- Make the Candied Pecans: In a saucepan over low heat, add pecans, maple syrup, cinnamon, and salt. Simmer until the maple syrup crystalizes, stirring frequently. This will take about 10 minutes. Then set aside to cool.
- Assemble the base of the salad: Get your arugula ready by putting into a large salad bowl.
- Make the Dressing: Add the olive oil, maple syrup, dijon mustard, softened garlic, salt, and pepper to a bowl and whisk until combined.
- Assemble the Salad: After the vegetables have cooled slightly, add them all to the bowl and toss in the maple garlic dressing.
- Top it Off! Top with roasted pumpkin seeds and candied pecans. Enjoy!
