Fall Roasted Vegetable Salad
This simple roasted vegetable salad combines colorful fall vegetables and grapes for a tart, sweet, vibrant side dish.
Servings: 4 people
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.
Nutrition
Calories: 373kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 128mg | Potassium: 1488mg | Fiber: 10g | Sugar: 35g | Vitamin A: 20768IU | Vitamin C: 42mg | Calcium: 160mg | Iron: 3mg
