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Home » Recipes » Salad Recipes » Autumn salad with roasted vegetables, pepitas, and warm mustard dressing

Last updated on September 11, 2023. Originally posted on September 11, 2023 By Maryea / 10 Comments

Best Ever Roasted Vegetable Salad Recipe

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This Roasted Vegetable Salad is served with a warm mustard dressing and is the most flavorful and satisfying salad you’ll ever eat!

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When summer and fall clash, and the temperatures stubbornly remind us that it’s technically not fall, but our bodies start to crave cozy foods and fall flavors, it’s time to make this salad. Of course, I love it all year round, but this is the most perfect time to enjoy it.

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.

This easy-to-make salad has flavorful roasted vegetables, pepitas, and a simple homemade dressing that I love served warm. It’s perfect for lunch or dinner!

It’s a healthy roasted veggie salad and it gets rave reviews every time I make it.

I love this roasted vegetable salad recipe because it goes well with almost every main dish. Serve it with pork chops, rotisserie chicken, pork tenderloin, or even a grilled steak – it will deliver EVERY SINGLE TIME.

Plus, it’s an easy meal prep solution that you can just pull out of your fridge and enjoy throughout the week.

The recipe I’m sharing will yield 4 large salad bowls, but more for a smaller side dish. Yep! Feed them all!

Ingredients–What You Need

Gather your ingredients to make this show stopper salad!

For the Dressing

This is a simple dressing but the flavors are perfect!

dressing ingredients--olive oil, apple cider vinegar, mustard, salt, and. pepper

Extra Virgin Olive Oil

For a rich, silky texture, use extra virgin olive oil as your base for the dressing. Don’t have extra virgin olive oil? Avocado oil will work.

I stick to pure olive oil for its health benefits. It’s good for the heart and helps lower cholesterol levels. You need 4 tablespoons for this salad dressing.

Apple Cider Vinegar

Add apple cider vinegar to the dressing mix for a spot-on balance of sweetness and tang. It will give your dressing a bright flavor and enhance the other ingredients in the dish. Two tablespoons are good enough.

Dijon Mustard

Mustard packs in flavor and adds a nice kick to the dish. Dijon mustard works particularly well here because of its zesty taste. One and a half tablespoons should do the job, but feel free to add more if you like your dressings with an extra punch.

Honey

Honey balances the flavors in this dressing and adds a touch of sweetness.

Honey supports gut health, boosts the immune system, and is an antioxidant powerhouse.

Apple Cider or Apple Juice

Apple cider or apple juice adds more sweetness a depth of flavor to the dressing. The acidity and sweetness play off the other ingredients, resulting in a truly delicious dressing. Use a tablespoon of either one for this recipe.

You’ll also need kosher salt and black pepper. Adjust them to your liking.

For the Salad

Let’s check out our list of veggies for this hearty salad.

close up shot of roasted vegetable salad ingredients

Mixed Baby Green

You need 10 ounces of mixed baby greens. Namely, kale, spinach, lettuce, arugula, etc. These will fill your bowl with all the essential vitamins and minerals you need.

Sweet Potatoes

Sweet potato is full of fiber, vitamins, and minerals. Plus, it tastes great, roasted. You only need one small sweet potato here. You can peel and dice it like the recipe states, or leave the peel on if you prefer.

Carrots

Carrots add texture, sweetness, and color to this salad. Plus, they balance your blood sugar, help with weight management, and enhance your brain function. This salad calls for three medium carrots, peeled and chopped.

Parsnips

This anti-inflammatory vegetable is full of vitamins C and K. We’ll need two medium-sized parsnips, peeled and chopped into small cubes.

Beet

Bring in some natural, earthy sweetness with the beet. It adds a beautiful pinkish-purple hue to this salad and does a ton for your health. From your brain to your heart and your gut – beets keep the organs happy. Use one medium-sized peeled and diced beet.

Avocado Oil

Since we’ll be roasting our veggies for 25-45 minutes, we need oil with a high smoking point. Avocado oil can handle heat up to 500 °F, making it an ideal choice for this recipe. Drizzle two tablespoons evenly over the vegetables before roasting.

Pepitas

Pumpkin seeds are loaded with Vitamin K, manganese, and phosphorus – you need all these for your bones and blood. This recipe calls for four tablespoons of pepita.

Ingredient Variations

I understand we might not always have the required ingredients on hand. But that doesn’t mean you can’t enjoy this roasted vegetable salad recipe.

If you’re in a fix, here are the substitutes that’ll work well:

  • Swap pumpkin seeds for sunflower seeds.
  • Balsamic vinegar, red wine vinegar, and lemon juice can cover up for apple cider vinegar.
  • Agave nectar or maple syrup will fill in for honey.
  • If there’s a vegetable you don’t love in the mix, swap it for something you do love. Butternut squash would work really well here!

You can also use any of your favorite vegetables. Red bell peppers, red potatoes, yellow squash, Brussels sprouts, red onion, cherry tomatoes – literally anything you prefer.

How to Make the BEST Roasted Vegetable Salad

overhead shot of a salad with ingredients in separate bowls

Dressing

This salad dressing is easy to prepare and tastes phenomenal. All you have to do is:

  1. Blend all your ingredients until the oil emulsifies. You can use a blender or simply put the ingredients in a mason jar and give it a good shake.yellow hued salad dressing in a mason jar with a hand holding it
  2. Taste and adjust your seasonings.
  3. Heat the dressing slightly in a small saucepan.
  4. Drizzle a little on each salad right before serving.

Salad

  • Heat your oven to 400 degrees.
  • Place vegetables on a large baking sheet and cover it all with avocado oil.
  • Sprinkle some salt and pepper and toss everything well.diced vegetables on a sheet pan
  • Roast vegetables in the preheated oven for 25-45 minutes.
  • Now, assemble your delicious salad. Start by putting the greens on a plate, top it with roasted vegetables (about 1/2 cup for the large salad portion), pepitas (about 1 tablespoon for the large portion), and a drizzle of the dressing. You don’t need a lot of dressing – just a tiny bit will enhance the flavor.

Tips and Trickspouring dressing over roasted vegetable salad

  • Longer cooking time will give you sweeter and more caramelized veggies.
  • If you don’t want the veggies to bleed color into each other, keep them separated.
  • Add some feta cheese or goat cheese to the salad for extra flavor and creaminess.
  • Keep a jar of homemade dressing in your fridge in an airtight container; it’s convenient and much healthier than store-bought dressings.
  • If you’re using salty cheese as a topping, adjust the salt level in the dressing accordingly.
  • Add some cooked quinoa, brown rice, or grilled chicken for a complete meal if you want more protein.
  • Finish it with fresh parsley, basil, cilantro, oregano, and Italian seasoning for added flavor.
  • Always use fresh ingredients for the best flavor.

 

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.

If you make this recipe, or any of my other healthy recipes, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram and I’ll feature you!

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Roasted Vegetable Salad


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  • Author: Maryea Flaherty of Healthy Happy Mama
  • Total Time: 55 minutes
  • Yield: 4 large salads 1x
  • Diet: Gluten Free
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Description

A hearty fall salad with the best contrasting flavors and textures!


Ingredients

Units Scale

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 avocado oil
  • salt and pepper
  • 4 tablespoons pepitas (pumpkin seeds)

Instructions

For the dressing:

  1. In a small blender, blend all ingredients until the oil is emulsified.  You can also add to a mason jar and shake until combined. Taste and add salt and pepper to your liking.
  2. Heat gently in a small sauce pan when ready to serve and drizzle a small amount on each salad.

For the salad:

  1. Preheat the oven to 400 degrees.  Put the prepared vegetables on a rimmed baking sheet and cover with the avocado 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.
  2. 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!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Salad recipes
  • Method: roasted
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 295
  • Sugar: 10.3g
  • Sodium: 104mg
  • Fat: 21.75g
  • Carbohydrates: 22.5g
  • Protein: 3.5g

Did you make this recipe?

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Filed Under: Anti-inflammatory Diet

Previous Post: « Sweet Potato Butter Recipe
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Reader Interactions

Comments

  1. Henry Larry says

    December 14, 2023 at 2:14 am

    Such a tasty salad. The warmth of the mustard dressing complements the roasted veggies perfectly. Its my ideal meal prep choice; having it ready in the fridge makes busy days much easier.
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    Reply
  2. Amy says

    October 17, 2023 at 10:05 am

    Thanks you for this roasted vegetable salad recipe.
    It looks testy, I will make it this weekend.

    Reply
  3. Karen Patten says

    August 31, 2015 at 7:22 pm

    This looks like a perfect recipe to transition seasons! I always like warm “toppings” on a bed of cool salad greens; it’s such a nice play on flavors, textures, and temperatures. The dressing sounds like the perfect compliment! Pinning!

    Reply
    • Maryea says

      August 31, 2015 at 9:17 pm

      Thank you for the pin, Karen! This really is a perfect transition salad. We had it for dinner tonight and I’m still thinking about it. 🙂

      Reply
  4. Heidi @ Food Doodles says

    October 13, 2012 at 7:15 pm

    This salad just screams fall to me – I love it!

    Reply
  5. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says

    October 2, 2012 at 10:54 pm

    This is definitely a great way to transition from summer to fall! I’ve never thought about adding sweet potato to a salad before, but I love it! Such a simple way to add a little fall flavor and a bit of extra fiber.

    Reply
  6. Lisa says

    October 2, 2012 at 11:26 am

    Can’t wait to try this salad, Maryea! It looks like the colors on the trees right now. All the colors of fall.

    Reply
    • Maryea says

      October 5, 2012 at 9:36 am

      Perfect comparison. 🙂

      Reply
  7. Alexis @ Hummusapien says

    October 2, 2012 at 9:43 am

    I love the all the color in this salad and that it would last for a few days! So cute that Luke like roasted beets and sweet potatoes 🙂

    Reply
  8. Candy @ Healthy in Candy Land says

    October 1, 2012 at 7:57 pm

    Mmmm, the best of both worlds of summer and fall. Love it!

    Reply

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