Best 8 Roasted Autumn Vegetable Salad Recipes

WARM AUTUMN ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees.
• Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
• Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.

ROASTED AUTUMN HARVEST SALAD

Steps:

• Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
• Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
• Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
• Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
• Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
• In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

ROASTED FALL VEGETABLE SALAD

Steps:

• Heat oven to 450ºF.
• Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
• Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
• Top with bacon, nuts and remaining dressing.

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

ROASTED AUTUMN VEGETABLE SALAD

Steps:

• To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
• Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
• Bring to a rapid simmer and cook for 50-60 minutes until tender.
• Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
• If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
• Preheat the oven to 200C or 400 degrees F.
• To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
• The central core of the parsnips can also be trimmed away, should they appear to be woody.
• The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
• Preheat a roasting tray on top of the stove, adding the oil.
• Add the carrots and parsnips and fry on all sides until well coloured.
• Season with salt and pepper.
• Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
• Remove the vegetables from the oven and season with salt and pepper.
• These are best served very warm, rather than piping hot.
• While the carrots and parsnips are roasting, dice the beetroots.
• To make the dressing, whisk together the mustard, soured cream and vinegar.
• The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
• If the dressing is too thick, simply loosen with a little water.
• Season with salt and pepper.
• You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
• Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
• Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
• Or, if using grated beetroots, simply divide between the plates.
• Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
• Season with salt and pepper and sprinkle on top of the carrots and parsnips.
• Spoon over and around with the beetroot and soured cream dressing to finish.