Roasted Fall Vegetable Salad Recipes

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

Provided by Martha Stewart

Number Of Ingredients 10

Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs image

Steps:

Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

Ingredients

1 pound carrots, cut into 3-inch-long, 1/2-inch-thick wedges
1 small delicata squash, halved, seeds removed, and cut into 3/4-inch slices
8 figs, halved
1 pear, halved and cut into 1/2-inch wedges
1 head garlic, cloves separated and unpeeled
1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1/4 cup aged balsamic vinegar
Maldon sea salt

ROASTED VEGETABLE SALAD

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 cups, 10 to 12 servings

Number Of Ingredients 13

Roasted Vegetable Salad image

Steps:

Preheat the oven to 350 degrees F.
Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

Ingredients

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)

ROASTED FALL VEGETABLES

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Roasted Fall Vegetables image

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

Ingredients

ROASTED FALL VEGETABLE SALAD

Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 6 servings, 1-1/2 cups each.

Number Of Ingredients 9

Roasted Fall Vegetable Salad image

Steps:

Heat oven to 450ºF.
Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
Top with bacon, nuts and remaining dressing.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.3333 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g

Ingredients

1 small butternut squash (2 lb.), peeled, sliced
3 parsnips (3/4 lb.), sliced
1 large red onion, sliced
1 large red pepper, cut into strips
1 clove garlic, minced
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
10 cups baby spinach leaves
1/4 cup OSCAR MAYER Real Bacon Bits
2 Tbsp. pine nuts, toasted

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Roasted Fall Vegetable Salad Recipes

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

ROASTED VEGETABLE SALAD

ROASTED FALL VEGETABLES

ROASTED FALL VEGETABLE SALAD

Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.

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