Autumn salad with roasted vegetables, pepitas, and warm mustard dressing

A hearty fall salad

  • Author: Healthy Happy Mama
  • 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)


  1. 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.
  2. 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.
  3. 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!


Keywords: hearty salad