Autumn Salad with Roasted Vegetables and Nuts – Easy, Flavorful & Nutritious Recipe

There’s something magical about autumn — the crisp air, the golden leaves, and the irresistible aroma of roasted vegetables filling the kitchen. This easy autumn salad with roasted vegetables and nuts is one of my go-to recipes when I crave something cozy yet fresh. It’s packed with seasonal produce, toasted nuts, and a simple homemade dressing that brings everything together beautifully. Whether you’re serving it warm or chilled, this colorful salad makes a perfect side dish or a satisfying light meal.

Ingredients

For the Salad:

• 2 cups cubed butternut squash

• medium sweet potato, peeled and cubed

•  red bell pepper, diced

•  red onion, sliced into wedges

• 2 cups fresh arugula or baby spinach

• ½ cup cooked quinoa (optional, for extra protein)

• ⅓ cup walnuts or pecans, lightly toasted

• ¼ cup dried cranberries or pomegranate seeds

For the Dressing:

• 3 tablespoons olive oil

• tablespoon apple cider vinegar

• teaspoon Dijon mustard

•  teaspoon honey or maple syrup

• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare the Vegetables:
   In a large bowl, combine butternut squash, sweet potato, red bell pepper, and red onion. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until evenly coated.

3. Roast the Vegetables:
   Spread the vegetables evenly on the baking sheet. Roast for 25–30 minutes, or until tender and slightly caramelized, stirring halfway through.

4. Toast the Nuts:
   While the vegetables roast, toast the walnuts or pecans in a dry pan over medium heat for 3–4 minutes, until fragrant. Set aside to cool.

5. Prepare the Dressing:
   In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until smooth.

6. Assemble the Salad:
   In a large serving bowl, combine roasted vegetables, greens, and quinoa (if using). Drizzle with the dressing and toss gently to coat.

7. Add Final Touches:
   Sprinkle toasted nuts and dried cranberries over the top just before serving for extra crunch and sweetness.

Tips & Variations

• Switch Up the Veggies: Use what’s in season — carrots, parsnips, or Brussels sprouts work beautifully in this salad.

• Add Cheese: Crumbled feta or goat cheese adds a creamy touch that pairs perfectly with roasted vegetables.

• Make It a Main Dish: Add grilled chicken, chickpeas, or lentils to make it a hearty, protein-packed meal.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended, as roasted vegetables lose their texture when frozen.

• Reheating: Warm the salad gently in a skillet over medium heat or in the microwave for 30–45 seconds, then drizzle with a little fresh dressing to revive the flavors.

FAQs

1. Can I make this salad ahead of time?
Yes! You can roast the vegetables a day in advance and store them in the fridge. Just toss them with fresh greens and dressing right before serving.

2. Can I use different nuts?
Absolutely. Try almonds, hazelnuts, or cashews — all add a lovely crunch.

3. Is this salad gluten-free?
Yes, it’s naturally gluten-free! Just make sure to use certified gluten-free quinoa if adding it.

4. Can I serve it cold?
Definitely. This salad tastes great warm, room temperature, or chilled straight from the fridge.

5. What can I use instead of honey?
You can substitute maple syrup or agave syrup for a plant-based option.

Nutritional Information (per serving)

Approximate values (based on 4 servings):

• Calories: 310 kcal

• Protein: 6 g

• Carbohydrates: 35 g

• Fat: 17 g

This easy autumn salad with roasted vegetables and nuts is the perfect balance of comfort and freshness — ideal for cozy fall dinners, family gatherings, or meal prep. Each bite bursts with flavor, color, and wholesome goodness. If you try this recipe, don’t forget to leave a comment below, share it with your friends, or explore more healthy fall recipes on the blog!