Fall Roasted Vegetable Salad

Fall Roasted Vegetable Salad

Thanksgiving may look a little different this year, but that doesn’t mean we can’t still get excited about (arguably) the most important part… the food!  

I’ve teamed up with four other talented bloggers to put together a selection of five easy, tried and true Thanksgiving side dishes to add to your menu this year.  All of the recipe links will be at the bottom of this post, be sure to check them out, I think you’ll be as inspired as I am!

We’ve covered everything from salad to grains, potato, vegetables, and even dessert so all you need to do is focus on the turkey, or whatever your main dish of choice may be.  

My featured dish is this Roasted Fall Vegetable Salad and it’s really divine.  It makes a unique and fresh addition to your holiday spread, and I make a variation of this dish well before and after Thanksgiving has come and gone.  

fall vegetable salad

You can have fun with this dish, it’s more of a method than a recipe, which is something you’ll likely hear me say time and time again.  These are my favorite recipes to share because once you learn it the first time the possibilities are endless.

You can use another type of squash in place of the delicata, or use pears or apples in place of the grapes.  You can use sage, or even tarragon (which would be lovely with apples), instead of rosemary or thyme.  Again, have fun!  

I’d be remiss if I didn’t also mention that my Crispy Salt & Vinegar Smashed Potatoes would make a great Thanksgiving side as well.  We aren’t short on options!

fall vegetable salad

Fall Roasted Vegetable Salad

This simple roasted vegetable salad combines colorful fall vegetables and grapes for a tart, sweet, vibrant side dish.
5 from 4 votes
Prep Time 15 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 1 lb carrots, sliced in half and cut into 3 inch pieces
  • 1 delicata squash, cut into half moons
  • 1 fennel bulb, halved and sliced
  • 1 lb red grapes, off the vine
  • 10 shallots, sliced in half
  • 10 sprigs thyme and rosemary, plus more for garnish 10 sprigs in total
  • 1 head garlic, broken apart but unpeeled
  • 1/4 tsp ground nutmeg
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • Kosher salt and cracked black pepper

Instructions
 

  • Preheat oven to 450 degrees F. Set aside two large baking sheets.
  • In a large bowl, combine the vegetables, fruit, and herbs.
  • Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly.
  • Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients.
  • Roast for about 40-50 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through.
  • Remove from the oven and squeeze the roasted garlic out of the skin, discard skin, and mix garlic back in.
  • Taste, add salt if needed, and garnish with fresh herbs before serving.
Keyword fall, salad, thanksgiving, vegetable

Visit these ladies for the rest of this inspiring menu!


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