Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette

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 | Roasted beets and butternut squash pair with farro, spinach and goat cheese for a delightful autumnal salad

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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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Roasted Fall Vegetable Salad (

Rubbermaid FreshWorks Produce Saver

I have been an avid fan of Rubbermaid FreshWorks Produce Savers since acquiring some of these useful containers this summer.  Baby spinach is a staple in my fridge for salads and omelets and it lasts at least twice as long in my FreshWorks containers. My berries go directly from the grocery store container into my Freshworks Produce Saver as soon as I get home from the market.

It is amazing how much longer those pricey gems last using this new technology. Three new FreshWorks sizes have been introduced to the collection, one optimal for green beans, another for asparagus and a third for tomatoes! But, of course, you can store other fruits and vegetables in them, too.

More on the FreshWorks Technology:

  • In studies comparing strawberries in FreshWorks containers vs. store packaging, the FreshWorks containers kept the produce up to 80% longer. We’ve all had those strawberries that hardly last 24 hours!
  • These innovative containers have lids with patented FreshVent technology which regulate airflow for an optimal environment for your produce.
  • There’s no need to wash or cut your produce before transferring it into the FreshWorks containers.
  • Notice that the CrispTray in the bottom of the containers helps elevate the produce away from moisture and allows for proper airflow which helps reduce spoilage.

Roasted Fall Vegetable Salad | Roasted beets and butternut squash pair with farro, spinach and goat cheese for a delightful autumnal salad

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Used in This Recipe:

Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette

Serves 6     adjust servings

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hr



  • 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.


Recipe Notes


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 286kcal Calories from fat 140
% Daily Value
Total Fat 16g 25%
Saturated Fat 4g 20%
Transfat 0g
Cholesterol 8mg 3%
Sodium 353mg 15%
Carbohydrate 31g 10%
Dietary Fiber 4g 16%
Sugars 11g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
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Roasted Fall Vegetable Salad | Roasted beets and butternut squash pair with farro, spinach and goat cheese for a delightful autumnal salad


  1. Love every single ingredient in this Fall salad!

  2. I really love rubbermaid products I bet this salad stays super fresh in those containers I love the colors they burst with freshness! I need a set of these!

  3. I love the concept of these containers Liz! I’m glad someone finally came up with a solution to the short shelf life of produce, yay Rubbermaid! Your salad sounds wonderful, just the kind I crave these days!

  4. Your salad is beautiful Liz, love all the pretty colors! These containers sound great, carrots and celery are the two things I seem to always be buying:@)

  5. What a perfect fall salad. We have a plethora of brussel sprouts and squash this time of year!

  6. Love your salad idea and, of course, I always need storage containers! xo

  7. Oh, what a delicious looking salad, Liz! Bet it’s great!

  8. I need these!

  9. I still have a few beets in the garden that need to be pulled. I WILL be making this yummy looking salad very soon. Thanks!!!

  10. This salad is perfect for the holiday season and I love the containers. Hurray for avoiding spoilage!

  11. I buy lots of greens: kale, chard, romaine, you name it!

  12. I am well-aware that I should include more beets into my diet but somehow I didn’t know any good recipe to do so. Fortunately, thanks to your recipe, this nutrient-dense salad seems like an amazing immune booster! 😉

  13. Most common for me are berries — which seem to go bad within 24 hours — and salad fixings.

  14. MARY H HIRSCH says:

    Although that salad is a bit labor intensive, it is gorgeous and fabulous and I have figured out how to make it less work so just taking an easier route. I admit to always buying butternut squash chucks in packages in the Whole Foods frozen foods section. The farro can be made ahead. I always try to have some grains around for Moi. The beets, simple, roasting when I’m doing other chores in the kitchen. Voila, not so overwhelming. I just think this would be a great salad (with a small bowl of soup) for a winter luncheon with the gals . That’s a plan and thank you for the recipe.

  15. Susan Sevig says:

    Love these containers. Time to purge my old stuff. I guess I buy lettuce most regularly.

  16. What a gorgeous salad! Putting this on my lunch menu plan!

  17. This is a happy salad with a rainbow of colors you know it has to be healthy. Great side dish!

  18. This sounds so delicious!

  19. A great, colorful salad for any Fall or Thanksgiving table. I have trouble keeping my baby spinach, as well.

  20. LISA BREECE says:

    I always like to have fresh spinach on hand for my favorite soups and salads.

  21. Great looking salad.

  22. Looks awesome!

  23. This is a beautiful salad Liz and I’ve thrown out way too much produce over the years. I’d love to have a set of these containers.

  24. We buy Cucumbers and Tomatoes a lot

  25. Brenda @ a farmgirl's dabbles says:

    I have been craving beets. This looks wonderful!

  26. What a hearty looking salad

  27. This is such a pretty autumn salad and I love your vinaigrette!

  28. My most frequent purchases are mushrooms and spinach

  29. We purchase a lot of fruit, especially berries, apples and bananas. As far a vegetables go, its mostly broccoli and cauliflower. I wish we bought more asparagus, but I’m the only one who likes it!

  30. Dee Johnson says:

    I usually buy lots of berries and salads.

  31. Spinach and strawberries

  32. Brittany Whitley says:

    I buy lots of spinach, greeen peppers, & onions!

  33. I buy spinach and kale

  34. Tomatoes

  35. Trisha Musgrave says:

    I buy strawberries most frequently!

  36. Julie Terry says:

    I buy lots of greens and fruit.

  37. Tracy Shafer says:

    I buy lots of celery, lettuce, tomatoes and berries.

  38. Sarah K Masters says:

    I buy bananas most often.

  39. Elizabeth Sul-Celline says:

    I usually buy lettuce, tomato, onion, celery and carrots most often

  40. we buy spinach and strawberries

  41. Leigh Nichols says:

    Lettuce and tomatoes

  42. Jennifer Alford says:

    i buy so many but i buy the most od Broccoli and peppers,carrots,cauliflower, and red leaf lettuce

  43. Tomatos and cucumber!

  44. Melissa Grubb says:

    I buy a lot of greens and broccoli, these containers would be great for keeping them fresh longer!

  45. Kayla Klontz says:

    I always have fresh apples, bananas, lettuce, celery, and onions in my house.

  46. Deborah Farris says:

    I buy avocados, tomatoes and lettuce the most!

  47. Jessica M Miller says:

    I buy lettuce and strawberries the mostl.

  48. kelly woods says:

    lots of fruit, thank you

  49. LOVED this. The moment we saw it on G+ we knew we must try it. Well, we did, without the farro, and it tastes amazing!
    KUDOS for the fantastic recipe, and thank you for a delicious, healthy salad!

  50. Adore colourful salads like this to keep us healthy at this time of year. This looks and sounds wonderful, Liz. Another winner!

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