Add this Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette to your autumn menu for a delicious, vibrant side dish! Thanks to Rubbermaid for sponsoring this post. As always, all opinions are my own.
Roasted Fall Vegetable Salad
When summer tomatoes are long gone and tender garden produce impossible to find, I love making a hearty, scrumptious roasted fall vegetable salad. This time I roasted both butternut squash and beets and layered them between baby spinach, farro and goat cheese. An incredible Maple Balsamic Vinaigrette was perfect to bring more autumnal notes to this salad.
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More Salad Recipes You’ll Love:
- Shaved Brussels Sprouts Salad
- Greek Quinoa Salad from Your Homebased Mom
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad
- 10 Favorite Salad Dressing Recipes from Gimme Some Oven
- Plus, some terrific Salad Ideas from Barefeet in the Kitchen
Used in This Recipe:
- Stainless Steel Serving Tongs
- Wusthof Classic 6-inch Wave Knife
- OXO Non-Slip Cutting Board
- Kuhn Rikon 10-Inch French Wire Whisk
Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6
- Cuisine: Salad, Side Dish
- 2 medium sized beets
- 1 pound butternut squash, cut into 3/4 inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 cup farro
- 1 1/2 cup chicken broth
- 5-ounce bag baby spinach
- 2-4 ounces goat cheese, cut into cubes
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- pinch of salt
- 1/4 cup olive oil
- 1 tablespoon pomegranate arils, optional, to garnish
- Chopped chives, optional, to garnish
Preheat the oven to 400º.
Wrap the beets in foil and roast for about 45 minutes or until tender. When cool, peel and cut into 3/4 inch chunks.
While the beets are roasting, place the butternut squash chunks on a sheet pan and toss with olive oil, the maple syrup, and salt. Add them to the oven with the beets, and roast the squash for 15 to 20 minutes, turning once, until tender.
Cook the farro in chicken broth (or salted water) according to package instructions until tender. Drain any excess liquid and let cool to room temperature.
Make vinaigrette. Whisk together balsamic vinegar, Dijon mustard, maple syrup and a pinch of salt. Slowly drizzle in olive oil, whisking constantly until emulsified.
Add some of the vinaigrette to the farro, just to moisten and add some flavor. Set aside.
Place the half the spinach in a large salad bowl layer with half the farro, half the beets and squash and half the goat cheese. Repeat and garnish with pomegranate arils and chives if desired. Drizzle with vinaigrette and toss to serve.
- Calories: 286kcal
- Sugar: 11g
- Sodium: 353mg
- Fat: 16g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 8mg