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Fall Roasted Vegetable Salad
This simple roasted vegetable salad combines colorful fall vegetables and grapes for a tart, sweet, vibrant side dish.
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Prep Time
15
minutes
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
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