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–+ servings

Fall Roasted Vegetable Salad

This Roasted Fall Vegetable Salad features your favorite fall veggies- brusselsprouts, beets, and sweet potatoes, all tossed with crunchy pecans in a delicious earthy maple glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings

Equipment

Ingredients
  

For the vegetables:
  • 2-3 sweet potatoes peeled and cut into 1-inch cubes
  • 1 pound brusselsprouts cleaned and halved
  • 3-4 beets washed, peeled, and cut into 1-inch cubes
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup whole pecans
For the dressing:

Method
 

  1. Preheat the oven to 400°F.
  2. Roast the vegetables: Spread the sweet potatoes, beets, and Brussels sprouts on a large sheet pan. (*See notes below on roasting the beets whole)
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Roast for 30–40 minutes, flipping halfway through.
  5. Toast the pecans: While the veggies roast, add the pecans to a dry skillet over medium-high heat.
  6. Toast for 2–3 minutes until fragrant, stirring occasionally.
  7. Immediately transfer to a cutting board, roughly chop, and set aside.
  8. Prepare the dressing: In a small saucepan, whisk together the balsamic vinegar, Dijon mustard, and maple syrup.
  9. Bring to a gentle simmer over medium heat and cook until reduced by half, about 10 minutes, stirring occasionally.
  10. Assemble the salad: Transfer the roasted vegetables to a serving bowl.
  11. Add the pecans (reserving some for garnish) and drizzle with the warm dressing. Toss to coat.
  12. Finish with freshly shaved Parmesan and serve warm or at room temperature.

Nutrition

Calories: 186kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 62mgPotassium: 505mgFiber: 4gSugar: 19gVitamin A: 584IUVitamin C: 66mgCalcium: 64mgIron: 2mg

Notes

How to roast the beets without cutting first

  1. Prepare the beets:
    • Scrub the beets clean. Cut the tops and bottoms off.
    • Place the beets in the center of a large piece of foil.
    • Drizzle with 1 tablespoon olive oil and tightly seal the foil to create a packet.
    • Place the foil packet on the sheet pan with the other vegetables.
  2. Check for doneness:
    • When the vegetables are tender, carefully open the foil packet.
    • If desired, rub off the beet skins before cutting them into cubes.
    • Add the cubed beets to the serving bowl.
Tip: Whole beets may take up to 1 hour to cook, depending on their size. If using large beets, wrap them individually in foil and/or place them in the oven 15 minutes before the other veggies to give them a head start.
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