Hearty Roasted Harvest Salad
This hearty roasted harvest salad is the perfect cold weather dish to serve alongside your main course! It’s packed with delicious roasted vegetables and topped with a flavorful vinaigrette!

Hearty Harvest Salad
Ingredients
- 1 lb butternut squash cubed; can substitute with sweet potato
- 1-2 lbs brussels sprouts halved
- 1 bag spring greens
- 1/2 apple or pear cubed
- 1/4 cup craisins
- 1/4 cup feta, blue cheese crumbles, or gorgonzola
- 1/4 cup pecans can quickly glaze in brown sugar over the stove if you like a pop of sweetness
Vinaigrette Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
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Preheat the oven to 400. Toss the brussels sprouts and butternut squash separately with 2 tablespoons of olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Set aside to cool.
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While veggies are cooking, chop the apples or pears and prepare the vinaigrette.
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To make the vinaigrette, combine all ingredients in a container with a lid and shake.
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Prepare salad by topping the spring greens mix with roasted veggies, apples or pears, craisins, pecan pieces, and cheese. I like to display mine in organized rows for presentation. Pour dressings over the top of the salad and toss to combine.
You know I love making healthy dishes and for a while was living a keto lifestyle. I know a lot of us are trying to continue on with our healthy habits and this is a great option. If you’re interested in more healthy recipes or in trying a keto lifestyle, check out my post on that! And please, let me know if you make this roasted veggie salad!

