Roasted Fall Harvest Salad Recipe
This Roasted Fall Harvest Salad combines tender roasted butternut squash, Brussels sprouts, and red onion with fresh kale, sweet dried cranberries, and crunchy toasted pecans. Tossed in a tangy balsamic vinaigrette, it’s a vibrant, nutrient-packed salad perfect for a seasonal lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 cups kale, chopped
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 medium red onion, sliced
Fruits & Nuts
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
Dressing & Seasoning
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: In a mixing bowl, toss the cubed butternut squash, halved Brussels sprouts, and sliced red onion with olive oil, salt, and pepper until evenly coated. Spread the mixture out on the prepared baking sheet in a single layer.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring the vegetables halfway through cooking to ensure even browning and tenderness.
- Prepare Kale: While the vegetables roast, rinse the kale leaves thoroughly and chop them into bite-sized pieces. Place the kale in a large salad bowl.
- Combine Salad Ingredients: Once the roasted vegetables are cooked and have slightly cooled, add them to the bowl with the kale. Then, add dried cranberries and toasted pecans to the mixture.
- Toss with Dressing and Serve: Drizzle the balsamic vinegar over the salad, toss gently to evenly distribute the ingredients and dressing, and serve immediately for the best flavor and texture.
Notes
- For a nuttier flavor, toast the pecans lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes.
- You can substitute kale with spinach or arugula if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add dressing just before serving to maintain freshness.
Keywords: Fall salad, roasted vegetable salad, kale salad, autumn vegetables, healthy salad, vegetarian salad, roasted butternut squash
Find it online: https://epicrecipebox.com/roasted-fall-harvest-salad-recipe/