Name: Autumn Maple Roasted Veggie Salad for Cozy Fall Gatherings
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 lb Brussels Sprouts (trimmed and halved); 2 cups Butternut Squash (peeled and cubed); 2 cups Sweet Potatoes (peeled and cubed); 2 medium Carrots (sliced thinly); 1 large Red Onion (cut into wedges); 1/4 cup Olive Oil; 1/4 cup Maple Syrup; 2 tbsp Dijon Mustard; 2 tbsp Apple Cider Vinegar; 1 tbsp Lemon Juice; 1 tsp Salt; 1/2 tsp Pepper; 6 cups Mixed Greens (arugula, spinach, or baby kale); 1 cup Dried Cranberries; 1/2 cup Feta or Goat Cheese (crumbled); 1/2 cup Toasted Nuts (Pecans/Walnuts)

As the leaves turn and the air grows crisp, my kitchen transforms into a cozy haven, filled with the scents of autumn. This is when I whip up my go-to dish: Autumn Maple Roasted Veggie Salad. Each bite of this vibrant creation delivers a delightful mix of hearty roasted root vegetables, refreshing greens, and a luscious maple Dijon dressing that perfectly balances warmth and a touch of sweetness. Not only is it a satisfying crowd-pleaser for holiday gatherings, but it also makes meal prep a breeze with its nutritious, gluten-free ingredients. Whether you’re looking to impress at a family feast or simply enjoy a healthy, homemade meal, this recipe has you covered. What’s your favorite way to highlight autumn’s bounty in your cooking?

Why is this salad a fall favorite?

Colorful, Seasonal Ingredients: This Autumn Maple Roasted Veggie Salad showcases vibrant hues and nutrient-rich produce that capture the essence of the harvest season. Deliciously Sweet and Savory: The balance of roasted root vegetables with a maple Dijon dressing creates a delightful flavor harmony.

Versatile Base: Serve it as a perfect side for your Thanksgiving turkey or over grains for a filling meal. Meal Prep Friendly: Pack this salad for busy weeknight dinners or enjoy it as nutritious lunches, easily stored to keep fresh. Check out our Shredded Thai Salad and Mango Cucumber Salad for more great options!

Autumn Maple Roasted Veggie Salad Ingredients

For the Roasted Veggies
Brussels Sprouts – Earthy flavor and tender texture; trim and halve for perfect roasting.
Butternut Squash – Offers natural sweetness and creamy texture; can be swapped with pumpkin.
Sweet Potatoes – Adds fiber and a hint of sweetness; regular potatoes provide a milder flavor.
Carrot – Provides crunch and sweetness; sliced thinly to ensure even roasting.
Red Onion – Adds a sharp, savory flavor when roasted; yellow onion can be used for a milder taste.
For the Dressing
Olive Oil – Essential for roasting and making the dressing; use avocado oil for a different flavor profile.
Maple Syrup – Adds sweetness and depth; perfect for enhancing the Autumn Maple Roasted Veggie Salad flavor. Agave syrup serves as a vegan substitute.
For the Salad Mix
Mixed Greens – A combination of arugula, spinach, or baby kale for freshness; swap out for your favorite salad greens.
Dried Cranberries – Provides sweetness and chewiness; can be replaced with raisins or tart cherries.
Feta or Goat Cheese – Adds creaminess and tang; omit for a vegan version or substitute with vegan cheese.
Toasted Nuts (Pecans/Walnuts) – Offers a delightful crunch and healthy fats; sunflower seeds are a great nut-free option.

Step‑by‑Step Instructions for Autumn Maple Roasted Veggie Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. This warm-up phase is essential for roasting the vegetables evenly, allowing them to caramelize beautifully and develop a rich flavor profile in your Autumn Maple Roasted Veggie Salad.

Step 2: Prepare the Vegetables
While the oven heats, wash and chop the Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion into evenly sized pieces. This ensures that they roast uniformly. Aim for about 1-inch pieces to maximize their surface area for roasting. Set your colorful array of veggies aside in a large bowl, ready to transform into a delicious blend.

Step 3: Season and Roast
In the bowl with your chopped vegetables, drizzle with olive oil, maple syrup, salt, and pepper. Toss everything together until the veggies are well-coated in the flavorful mixture. Spread them out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through until they are golden brown and tender, providing that delightful roasted aroma.

Step 4: Make the Dressing
In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper until the mixture is smooth and well blended. This dressing will bring a lovely tang to your Autumn Maple Roasted Veggie Salad. Taste it and adjust the seasoning, ensuring it perfectly complements the sweetness of the roasted vegetables.

Step 5: Assemble the Salad
Once the roasted vegetables have cooled for about 10 minutes, combine them gently with mixed greens and dried cranberries in a large salad bowl. Drizzle the freshly made dressing over the top and toss everything together until all of the ingredients are coated. This step enhances the flavors and ensures your salad is vibrant and enticing.

Step 6: Serve with Toppings
To finish your Autumn Maple Roasted Veggie Salad, sprinkle crumbled feta or goat cheese and toasted nuts over the top for added creaminess and crunch. Serve it warm or at room temperature, inviting everyone to enjoy the delightful combination of flavors and textures. This salad is ideal for sharing at gatherings or savoring as a comforting meal at home.

Make Ahead Options

These Autumn Maple Roasted Veggie Salads are perfect for meal prep enthusiasts! You can chop and roast the vegetables up to 3 days in advance, allowing for delicious flavors to meld while saving you time on busy weeknights. Once roasted, store the veggies in an airtight container in the refrigerator to maintain their quality. The dressing can also be prepared and stored separately for up to a week, which helps to keep the greens fresh and crisp. When you’re ready to enjoy your salad, simply toss the chilled roasted veggies with mixed greens and the dressing, topping with cheese and nuts before serving. With these prep methods, your salad will be just as delightful and satisfying, with minimal morning rush stress!

What to Serve with Autumn Maple Roasted Veggie Salad

As you gather around the table, consider these delightful pairings to elevate your cozy fall meal.

Savory Stuffed Acorn Squash: This dish features roasted acorn squash filled with quinoa and herbs, complementing the salad’s sweetness and adding heartiness.
Creamy Potato Leek Soup: Warm up with a bowl of this velvety soup which marries beautifully with the roasted flavors, making every bite comforting and satisfying.
Herb-Roasted Chicken: Juicy, aromatic chicken seasoned with fresh herbs enhances the meal’s rustic charm, providing protein while balancing the salad’s earthy notes.
Crispy Brussels Sprouts Bites: Add an extra crunch with these sweet-savory bites. The roasted vegetable theme ties them perfectly to the salad’s flavors.
Honey-Glazed Carrots: These tender, sweet carrots offer a beautiful contrast to the salad’s tang and crunch, rounding out a colorful fall plate.
Maple-Glazed Pecans: A delightful side that mirrors the salad’s dressing, sprinkling these on your meal adds a sweet crunch that everyone will love.
Sangria with Seasonal Fruits: Sip on this fruity, spiced drink to capture the essence of fall while refreshing your palate between bites.

Exploring these options will make your autumn gathering feel even warmer and more inviting, whether you’re feeding a crowd or preparing an intimate dinner.

Storage Tips for Autumn Maple Roasted Veggie Salad

Room Temperature: It’s best to enjoy your Autumn Maple Roasted Veggie Salad fresh. If leftovers sit out, consume within 2 hours to ensure food safety.
Fridge: Store roasted veggies in an airtight container for up to 3–4 days. This helps preserve their flavor and texture while preventing them from drying out.
Dressing: Keep the maple Dijon dressing in a sealed jar in the fridge for up to 1 week. Give it a good shake before using to recombine the ingredients.
Reheating: When ready to enjoy, gently reheat the roasted veggies in the oven for about 10–15 minutes at 350°F (175°C) until warm, or enjoy them cold in your salad!

Expert Tips for Autumn Maple Roasted Veggie Salad

Uniform Cuts: Make sure to cut the vegetables into even sizes. This ensures they roast at the same rate and achieve that perfect golden-brown color.
Don’t Overcrowd: Spread your veggies out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing that delightful caramelization.
Check for Doneness: Keep an eye on the vegetables as they roast. Each type has its ideal cooking time—adjust accordingly to prevent any from becoming too soft.
Vegan Substitute: If you’re aiming for a vegan option, simply skip the cheese or replace it with a plant-based alternative to keep your Autumn Maple Roasted Veggie Salad creamy without dairy.
Proper Storage: If meal prepping, store the components separately. Keep the dressing and greens apart until serving to avoid sogginess and maintain freshness.

Autumn Maple Roasted Veggie Salad Variations

Feel free to let your creativity shine and give this salad your personal touch with these delightful variations!

Grain Bowl Version: Replace the salad greens with a base of quinoa or brown rice for an energizing meal. It’s truly satisfying and makes the dish heartier!
Add Fruits: Toss in thinly sliced apples or pears for a burst of sweetness that complements the roasted veggies beautifully. This touch of fruit elevates the entire flavor experience!
Creamy Dressing Swap: Go for a maple-tahini dressing to add a nutty twist that enhances the richness of your Autumn Maple Roasted Veggie Salad. It’s a delicious alternative everyone will love.
Mediterranean Influences: Incorporate olives and chickpeas for a unique flavor profile that brings a taste of the Mediterranean to your dish. It’s a wonderful way to mix things up!
Spiced Roasted Veggies: Add a sprinkle of cinnamon or paprika before roasting for an aromatic touch. These spices will warm your kitchen and your heart while creating a cozy, inviting meal.
Cheese Choices: Experiment with different types of cheese, like goat cheese or blue cheese, for a different flavor experience that adds creaminess and depth.
Nuts and Seeds: Toasted almonds or pumpkin seeds can provide a delightful crunch, while sunflower seeds offer a nut-free alternative without compromising texture.
Heat It Up: Drizzle with hot sauce or sprinkle in some chili flakes for a spicy kick that balances beautifully with the sweetness of the dressing. Don’t be shy; heat is just a flavor enhancer!

For more inspiration, check out our delicious Roasted Chickpeas Veggie and Garlic Herb Roasted recipes to keep your meals exciting!

Autumn Maple Roasted Veggie Salad Recipe FAQs

How do I select ripe and fresh vegetables?
Absolutely! Look for Brussels sprouts that are firm and bright green, avoiding any with yellow leaves or dark spots. For butternut squash, choose one that feels heavy for its size and has a smooth skin. Sweet potatoes should be free of blemishes, and carrots should be crisp and vibrant. Always aim for seasonal produce for the freshest flavors!

What’s the best way to store leftover salad?
Very! Store the roasted veggies in an airtight container in the fridge for up to 3-4 days to retain their flavor and texture. Keep the mixed greens and dressing in separate containers. This will allow you to combine them right before serving, keeping everything fresh and crisp for a delightful meal!

Can I freeze the roasted vegetables?
Certainly! To freeze the Autumn Maple Roasted Veggie Salad vegetables, allow them to cool completely after roasting. Then, place them in a freezer-safe container or zip-top bag, ensuring to remove as much air as possible. They can be stored for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator and reheat in the oven to regain their crispiness.

What do I do if my vegetables aren’t roasting evenly?
The trick is to make sure you’re cutting all vegetables to a consistent size—as a guide, about 1-inch pieces ensure thorough and even cooking. Additionally, spread them out in a single layer on your baking sheet, allowing plenty of space for hot air to circulate. If they still seem uneven, stir them halfway through the roasting process to encourage more consistent browning.

Are there any allergy considerations for this recipe?
For sure! Keep in mind that the dressing includes ingredients such as mustard (which can be an allergen) and feta cheese. If anyone has dairy or gluten sensitivities, simply omit the cheese or swap in vegan cheese to ensure everyone can enjoy the salad. Always double-check labels for potential allergens, especially with store-bought products like dressings.

How long does the dressing stay fresh?
Very! The maple Dijon dressing can be stored in a sealed jar in the fridge for up to 1 week. Before using, give it a good shake to remix any ingredients that may have settled. Adjust the seasoning if needed, making it easy to dress your salad fresh whenever you desire!