A salad with decidedly fall components is a perfect way to transition into fall from summer. Sure, you may be more than ready for the comfort food line up, but keep in mind it’s a long winter. There will be plenty of time for those foods we associate with cold weather, warm fires, and big sweaters.
I love this salad because it can be a great weekday lunch just as easily as it could be served at your next dinner party. If you have dinner parties, that is. I don’t, but someday, I think, I will, and I will serve this for the salad course.
I love the play on textures and temperatures this salad brings. The cold, crisp lettuce contrasts the warm, soft vegetables. Then there is the little crunch from the pepitas and the drizzle of warm, tangy mustard dressing. It all just works. I love when recipes come togther like that.
For me this salad works especially well because I have it for lunch a few days in a row. The first day there’s a little work and then the following days I can throw lunch together in less than five minutes.
I also roast extra vegetables for Luke at the same time. He especially loves roasted beets and sweet potatoes. Getting my own lunch made and some food for Luke prepared at the same time is a bonus.
Enough chatter already and on to the recipe, right? Here you go!Print
Autumn salad with roasted vegetables, pepitas, and warm mustard dressing
A hearty fall salad
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 large salads 1x
- Category: Salad
- Cuisine: American
for the dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1.5 teaspoons dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider or apple juice
- salt and pepper, to taste
for the salad
- 10 ounces mixed baby greens
- 1 small sweet potato, peeled and diced
- 3 medium carrots, peeled and cut into small pieces
- 2 medium parsnips, peeled and cut into small pieces
- 1 medium beet, peeled and cut into small pieces
- 2 tablespoons coconut oil, melted (or oil of choice)
- salt and pepper
- 4 tablespoons pepitas (pumpkin seeds)
- For the dressing: In a small blender, blend all ingredients until the oil is emulsified. Taste and add salt and pepper to your liking. Heat gently in a small sauce pan when ready to serve and drizzle a small amount on each salad.
- For the salad: Preheat the oven to 400 degrees. Put the prepared vegetables on a rimmed baking sheet and cover with the coconut oil. Add a touch of salt and pepper and toss to coat. Roast in the preheated oven for 25-45 minutes, to your desired doneness. Longer cooking time will yield a sweeter, more caramelized vegetable. Toss the vegetables a few times during the cooking time to ensure even roasting.
- When the vegetables are ready, assemble the salads by placing greens on a plate, and topping each salad with roasted vegetables (about 1/2 cup for the large salad portion), pepitas (about 1 tablespoon for the large portion), and just a drizzle of the dressing. You don’t need a lot of the dressing. Enjoy!
- Serving Size: 1 serving
- Calories: 295
- Sugar: 10.3g
- Sodium: 104mg
- Fat: 21.75g
- Carbohydrates: 22.5g
- Protein: 3.5g
Keywords: hearty salad