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    Home » Recipes » Salads » Roasted Vegetable Salad

    Roasted Vegetable Salad

    Published: September 9, 2018 · Modified: Aug 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This scrumptious roasted vegetable salad packs all the fall flavors into each and every bite. Roasted butternut squash, sweet onions and radishes on a bed of peppery arugula, topped with a sprinkling of dried cranberries, candied pecans and shaved pecorino Romano. The whole thing is drizzled with a rich and tangy balsamic vinaigrette with lots of fresh thyme!

    A large plate of salad with roasted vegetables on top
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    Roasting vegetables intensifies their flavor, caramelizes the sugars inside and of course softens them. I’m only telling you what you probably already know to remind you how perfect they are for a salad!

    Prep Everything Ahead of Time!

    The veggies can be roasted ahead of time and the candied pecans keep for a while so you can do all the prep work ahead of time and of course the dressing will keep for a while if refrigerated. Just assemble before serving and enjoy!

    A roasted vegetable salad on a large white platter

    I loved this salad as is but you should feel free to use all of your favorite veggies and make this dish your own!

    How to Make Roasted Vegetable Salad

    A photo grid showing the steps to make a roasted squash salad.

    1.) Cut and peel the squash. You can start by peeling it or halving it. Use a spoon to remove the seeds.

    2.) Slice the the squash into roughly half inch pieces.

    3.) Chop the sliced butternut squash every one inch or so. You can really cut the squash however you like but I like this size for the visual it gives and the way it sits on your fork.

    4.) Trim the top and bottom of your onion, peel and chop the onions into wedges.

    5.) Trim the top and bottom of the radishes and quarter.

    6.) Arrange squash, onion, and radish pieces on a baking tray. Drizzle with olive oil, toss to coat and sprinkle with salt, pepper, and fresh thyme. Bake at 425F for about twenty minutes. Move around pan half-way through baking.

    7.) Melt butter and brown sugar together in small frying pan over low heat. Add pecans and cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on parchment paper and sprinkle with salt, cinnamon and allspice. Set aside to cool.

    8.) Add vinegar and oil to a small jar. Add honey, fresh thyme, salt and pepper if desired. Shake vigorously.

    9.) Once the vegetables have cooled arrange on a bed of arugula. Sprinkle pecans, cranberries, shaved cheese and thyme on top. Drizzle dressing, toss and serve.

    IF YOU LOVE THIS RECIPE TRY THESE OUT!

    Strawberry Walnut Salad

    Persimmon Salad

    Raspberry Beet Salad

    Fig Pizza

    If you’ve tried this salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A photo of salad with roasted squash and onions
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    5 from 6 votes

    Roasted Vegetable Salad

    A delicious salad featuring roasted butternut squash, candied pecans, cranberries and more! 
    Course Appetizer, lunch, Salad, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 8 servings
    Calories 209kcal
    Author John Kanell

    Ingredients

    Ingredients:

    • 1 whole butternut squash
    • 5 radishes
    • 1 red onion
    • 1 cup pecans 125g
    • 1/4 cup brown sugar 50g
    • 4 tbsp butter 60g
    • 3 tbsp fresh thyme chopped 9g
    • 1/3 cup shaved pecorino 35g
    • 1/4 cup dried cranberries 30g
    • Arugula 1-2 bags

    For the Dressing:

    • 1/4 cup balsamic vinegar 59mL
    • 1/4 cup olive oil 59mL
    • 3 tbsp honey 44mL
    • Salt and pepper to taste
    • 2 tsp chopped fresh thyme 6g

    Instructions

    Instructions

    • Preheat oven to 425 degrees. 
    • Cut and peel the squash. You can start by peeling it or halving it. Use a spoon to remove the seeds. Slice the the squash into roughly half inch pieces, then chop every one inch or so. You can really cut the squash however you like but I like this size for the visual it gives and the way it sits on your fork.
    • Trim the top and bottom of your onion, peel and chop the onions into wedges. Trim the top and bottom of the radishes and quarter.
    • Arrange squash, onion, and radish pieces on a baking tray. Drizzle with olive oil, toss to coat and sprinkle with salt, pepper, and fresh thyme. Bake at 425F for about twenty minutes. Move around pan half-way through baking.
    • Melt butter in small frying pan over low heat. Add pecans and brown sugar. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on parchment paper and sprinkle with salt, cinnamon and allspice. Set aside to cool.
    • Add vinegar and oil to a small jar. Add honey, fresh thyme, salt and pepper if desired. Shake vigorously.
    • Once the vegetables have cooled arrange on a bed of arugula. Sprinkle pecans, cranberries, shaved cheese and thyme on top. Drizzle dressing, toss and serve.

    Video

    Notes

    You can roast the vegetables, candy the pecans and make the dressing a day ahead and assemble before serving.

    Nutrition

    Serving: 1g | Calories: 209kcal | Protein: 4.9g | Fat: 13g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 6.5g | Sodium: 296mg | Potassium: 831mg | Fiber: 6.2g | Sugar: 2.8g | Vitamin A: 12595IU | Vitamin C: 80.7mg | Calcium: 102mg | Iron: 2.4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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