Like a cozy blanket in salad form—this dish is packed with caramelized roasted vegetables, fresh greens, and a drizzle of tangy dressing. Comforting yet fresh, it’s fall on a fork.
Jump to RecipeWhy You’ll Love This Recipe
- Roasted veggies bring deep, rich flavor
- Perfect balance of warm and fresh
- Doubles as a side dish or light vegetarian main
Equipment You’ll Need
- Sheet pan
- Oven
- Cutting board + knife
- Salad bowl
Ingredients
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 small red onion, sliced into wedges
- 1 tbsp olive oil
- Salt & pepper, to taste
- 3 cups mixed greens
- 1/4 cup crumbled goat cheese (optional)
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper.
- Spread on a sheet pan and roast 25–30 minutes, until tender and caramelized.
- In a salad bowl, layer mixed greens and roasted veggies.
- Top with goat cheese, if using, and drizzle with balsamic vinaigrette.
Serving Suggestions
- Pair with roast chicken or grilled salmon
- Serve as a hearty vegetarian main with crusty bread
Make-Ahead and Storage Tips
- Roast veggies up to 3 days ahead
- Store greens and dressing separately until ready to serve
Yield: 4 servings
Warm Roasted Veggie Autumn Salad
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1 cup Brussels sprouts, halved
1 cup carrots, sliced
1 small red onion, sliced into wedges
1 tbsp olive oil
Salt & pepper, to taste
3 cups mixed greens
1/4 cup crumbled goat cheese (optional)
2 tbsp balsamic vinaigrette
Directions
- Preheat oven to 400°F. Toss Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper.
- Spread on a sheet pan and roast 25–30 minutes, until tender and caramelized.
- In a salad bowl, layer mixed greens and roasted veggies.
- Top with goat cheese, if using, and drizzle with balsamic vinaigrette.
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